Sweet feeling at the bottom of the fruit of coffee tree

Sweet feeling at the bottom of the fruit of coffee tree

Most Arabica coffee beans mature from June to August and Robasta coffee beans from September to October. Therefore, although in some countries where the dry and wet seasons are not obvious, such as Colombia and Kenya, there are two flowering periods a year, that is, two harvests, but strictly speaking, there is only one harvest a year.

Coffee fruits should be harvested immediately, and it is not easy to harvest coffee fruits at different ripening stages on the same tree. Generally speaking, it takes as long as 4-5 months to receive a full harvest from the initial harvest. If ripe and immature fruits are harvested at the same time, the quality of coffee will be reduced. Therefore, good quality coffee is picked one by one by hand, in order to maintain the perfect taste of coffee.

The surface of the coffee bean has a very thin diaphragm tissue ─ silver skin (Silver Skin). Each coffee bean and its silver skin are located in a protective hard milky bean-shaped shell called Parchment, which separates the coffee bean from the mucus. A normal coffee tree sometimes produces smaller fruit with only one coffee bean in it. This single coffee bean has a different name, Peaberry, or single bean. It does not have a flat side. On the contrary, it is smaller and almost round. Because its quantity is very small, and it must be specially selected and collected together.

Coffee fruit contains two seeds, namely coffee beans. The two beans are connected face to face with each other on one side of the plane. Each coffee bean has a thin outer film, which is called silver skin, and its outer layer is covered with a yellow outer skin, called endocarp. The whole coffee bean is wrapped in a sticky pulp to form the coffee pulp, which is soft and sweet, with the outer shell.