Where did the coffee come from? How long does it take to grow? What do coffee beans and seeds look like?

Coffee is a morning drink for many people. Keep your curiosity about things. Have you ever thought about where coffee comes from?

It takes nearly a year for coffee to blossom to mature, while it takes about five years for coffee trees to fully bear fruit. Except for round beans, most coffee cherries contain two kinds of coffee beans. Round beans account for about 5% of the world's coffee, and cherries have only one coffee bean inside, which is a natural mutation. Many layers of coffee fruit fall off before they become fragrant brown coffee beans. In order to make full use of every bean, every step of processing coffee fruit requires attention to detail and skill. The most important factor in determining the quality of coffee is the precautions during post-harvest processing. a mistake can have a serious impact and sometimes even destroy the whole batch of coffee. Today we will mainly introduce the composition of coffee beans to you.

Beans or seeds-coffee seeds or beans consist of silver skins, endosperms and embryos. Coffee seeds (beans) vary in size; however, they average 10 mm long and 6 mm wide. Although the beautiful green coffee beans or seeds are still in the cherries, they are perfectly roasted and ripe and become the coffee we know and love.

Parchment or endocarp-endocarp or parchment is the innermost layer of the peel and is the shell that surrounds coffee beans. It consists of three to seven layers of thick-walled tissue cells (fibrous cells, which are the main supporting cells of plants). Endocarp cells harden during coffee fruit ripening, thus limiting the final size of coffee seeds or beans. In Arabica coffee, the average weight of parchment with a moisture content of 11% is about 3.8% of the total weight of coffee fruit (Wilbaux,1961, cited from Bor é m, 2008).

Mucus or mesocarp-mesocarp, also known as mucus, is the pulp of coffee fruit. Although "pulp" can sometimes refer only to mesocarp, the term usually refers to the combination of exocarp and part of mesocarp removed during pulping. Pulp of coffee fruit-contains pectin-decomposing enzymes during cherry ripening, which break down the pectin chain to form an insoluble hydrogel rich in sugars and pectin (Borem,2008 year). This layer is kept dry during our semi-washing process.

Exocarp or exocarp-exocarp, also known as pericarp, epidermis or exocarp, is the outermost layer of coffee fruit. It is formed by a single layer of dense parenchyma cells (with a thin primary wall, containing chloroplasts and capable of absorbing water). Due to the presence of chloroplasts, the color of the exocarp is green at the beginning of fruit development, and then disappears with fruit ripening (Castro and Marracini,2006 years). The color at maturity depends on the type of coffee, but the most common is red or yellow. The red skin color comes from anthocyanin pigment, while the yellow skin color is attributed to luteolin (Borem, 2008). In the early stage of fruit development, the pericarp is green. As the fruit ripens, it turns yellow, then orange, and then ripe red. This is dried with cherries to create our natural process.

Silver skin-Silver skin, also known as endosperm or spermoderm, is the outermost layer that wraps the seed. It is formed by the nucellus or central part of the ovule. Usually, some silver residue is retained on the pre-roasted coffee beans and falls off as a husk during the coffee roasting process. Silver skins can be worn off beans; however, it is generally believed that this will reduce the flavor of coffee. It has also been suggested that the presence of a large amount of silver on ground coffee is a sign that coffee is picked before it is ideally ripe. In some areas, silver skin may show a darker hue, in which case beans are called fox beans. Fox beans are not considered a defect.

Endosperm-endosperm is the main reserve tissue of seeds, which consists of only one kind of tissue, although the cells outside and inside the endosperm vary in oil content and cell wall thickness. The chemical composition of the endosperm is crucial because it is the precursor of the flavor and aroma of roasted coffee. The compounds found in the endosperm can be classified as water-soluble or water-insoluble. Water-soluble compounds are caffeine, trigonelline, nicotinic acid (niacin), at least 18 chlorogenic acids, monosaccharides, disaccharides and oligosaccharides, some proteins and minerals, and carboxylic acids. Water-insoluble ingredients include cellulose, polysaccharides, lignin and hemicellulose, as well as some proteins, minerals and lipids