The Anatomy of Coffee Beans 

All of us relish a stark cup of coffee at all times of the day. Needless to mention, we drink a hell lot of coffee without even considering what we are really doing. That is the beauty of coffee, we love it unconditionally. This also implies that while we love coffee so much, we ignore where it comes from or what it has gone through just to be with you. This attachment to coffee brushes aside the struggle involved in becoming a coffee bean after making its way through the plantations. This write-up is to bring to you the story of coffee and making you realize your mischief of dealing only with the appearances. So embark as we begin on this eye-opening journey with what follows under. 

 

How and where it appears 

You might not have had the privilege of meeting a coffee cherry personally. There is a pertinent reason for it and that reason is coffee beans grow somewhere near the equator. The region is known as the coffee belt and is located between the tropic of cancer and the tropic of Capricorn. 

Your coffee beans are nestled in red cherries. One cherry has two coffee beans which are not quite what reaches you. The bean from the cherry is processed as its layers are removed and carved into what we know as a coffee bean. 

Know what it contains 

Your raw coffee bean has certain layers which deserve a special mention. Those layers are: 

  • The outer skin: This is the outermost layer of the cherry we just mentioned. The cherry witnesses different colors as it matures, starting from green. Then it goes through yellow, then orange and finally a plum red color. 
  • The mesocarp: This is essentially the pulp material of the cherry. This layer contains a lot of sugars. 
  • The endocarp: This is the outer layer that surrounds the bean. This layer has about 5 sub-layers. 
  • The most important part, the bean or the seed: This is what is processed and roasted to come up in the form of the coffee bean we all know. Quintessentially, it appears as a green seed. 

Apparently, coffee is not really what we know it to be. The bean that we get our hands on is the end product of a lot of work that goes into the making.  

About the taste 

The most important layer governing the taste of coffee is the mesocarp. The quality and essence of coffee is a product of its growing and processing methods. Consequently, more care leads to a better coffee. It is important to note that if there is a compromise at any stage of processing, your coffee is bound to taste different from what it is supposed to be. 

So, that is what each of your coffee beans goes through to end up in the aromatic coffee that you have in hand. Hopefully, now you might appreciate coffee more than you have been doing. Happy brewing! 

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