What is the name of the peel on the outside of the coffee fruit? efficacy and function

What is the name of the peel on the outside of the coffee fruit? efficacy and function

The coffee fruit is wrapped in a hard outer skin (cut skin), the inner layer is gelatinous pulp (pulp), and then the inner layer is endocarp (parchament), and the inside is tightly wrapped in the seed called silver skin, and the inside is wrapped in green seeds, that is, coffee beans.

There are usually two pairs of seeds, each hemispherical, with a plane opposite to each other, forming an ellipsoidal bean called flat bean, and about 5% of the seeds are single ellipsoidal, and this bean is called pea berry. Due to the scarcity of round beans, they are often made into brand-name products with high prices. There is also a sunken groove in the middle of the seed, called center cut, which is also covered with silver skin.

In the coffee bean selection process (the process of distinguishing the size and picking out the poor quality coffee beans), the "round beans" should be selected from the "flat beans". As the number of coffee beans is rare, they should be sold differently from the coffee beans that they are used to. Coffee beans in Brazil, Blue Mountain and other places are very famous, and the price is higher than that of coffee beans. But for farmers, there should be even coffee beans in a fruit, but only one has grown, which will greatly affect the output of coffee beans, so this is not a happy thing. There are some coffee fruits that grow only one seed (5%-20% of the total), which is due to fertilization or environmental factors, resulting in a serious deterioration of the seed growth on one side, which looks round (in this case, the seeds on the other side will not be produced). This round coffee bean, which we call "round bean" coffee beans, basically grows opposite to each other. So one side of the coffee bean will be flat. This one-sided coffee bean, we call it "flat bean", after peeling off the flesh, we will see that there is a thin skin on the seed, which is the endocarp of the coffee bean, and the seed wrapped in the inner flesh is also called "parchment coffee bean". There is also a sticky layer on the surface of the inner pericarp, which is called pectin. If you want to take out the coffee beans, you have to remove the pulp, pectin and endocarp before the fruit is ripe, the pulp will become very soft. The flesh of the coffee fruit is not thick, but the taste is sweet. In the harvest season, we can often see the children who come to help put the flesh into their mouths to eat the coffee fruit (coffee cherries) is oval, coffee flowers fall behind, the fruit is only the size of a match, after 6 to 8 months of growth will slowly become larger. The size of the coffee fruit varies according to the cultivation environment and variety. If it is Arabica, the fruit will be the size of 1.5~2cm, with a more cross-sectional diameter of 1 to 1.5 cm, while the fruit of Robasca will be slightly smaller than that of Arabica.