What are Coffee Cherries?
Biologically, a coffee cherry is a stone fruit, similar to a cherry or peach. It consists of several layers, each with a distinct role in flavor development:
Exocarp (Skin): The outer layer, which changes color as the cherry ripens (usually from green to red or yellow).Mesocarp (mucilage): A sticky, sugar-rich pulp containing sucrose, glucose, fructose, and pectins.
Endocarp (Parchment): A protective shell surrounding the seeds.
Endosperm (Bean): The seed itself, containing carbohydrates, lipids, amino acids, and alkaloids (such as caffeine)—the compounds that will be transformed during roasting.
Each layer contributes, directly or indirectly, to the coffee’s final sensory expression.
Why the Coffee Cherry’s Biochemistry Matters for Taste
The chemical makeup of a ripe cherry provides the raw materials for flavour.
Fuel for roasting
Sugars and amino acids formed during cherry development become the building blocks for Maillard reactions and caramelization. Higher, well-developed sugar content generally supports greater sweetness and more complex browning aromas.
Processing and fermentation potential
The sugars and pectins in the mucilage feed yeasts and bacteria during fermentation. In natural and honey processes especially, this activity generates volatile compounds (such as esters and alcohols) that can migrate into the bean, contributing fruit-forward and fermented notes.
Origin of acidity
Coffee cherries naturally contain organic acids like citric, malic, and phosphoric acid. Ripeness level and processing choices influence which acids are retained or transformed, shaping perceived brightness and structure in the cup.
Why Coffee Cherries Matter in Practice
Quality control starts at harvest: Ripe cherries are essential for sweetness, clarity, and balance. Underripe or overripe fruit increases the risk of bitterness, astringency, and defects.
Processing potential: Washed, natural, and honey processes interact differently with cherry sugars and pulp, producing distinct cup profiles.
Sustainability link: Selective harvesting supports quality and can increase farmer income, but requires higher labor input.
Coffee cherry picking and processing in Specialty vs. Commercial Coffee
Specialty coffee producers typically harvest cherries at peak ripeness, often making multiple selective passes through the trees to ensure consistency. Careful post-harvest handling is equally critical: drying methods, whether on raised beds, patios, or mechanical dryers are designed to preserve the cherries’ chemical integrity and prevent off-flavors.
In certain contexts, like large-scale operations in Brazil, mechanical harvesting can be effective, but it requires robust sorting systems to separate ripe from unripe or defective cherries.
By contrast, commercial strip-picking, in which ripe and unripe cherries are collected together, tends to reduce consistency and limits the coffee’s flavour potential. Additionally, some producers experiment with specialty processing methods, such as honey, anaerobic, or natural fermentations, to further highlight the coffee’s unique attributes while maintaining quality.
Read more about different coffee picking techniques here: Coffee Picking in Brazil: Balancing Quality, Cost, and Practicality
Where Nordic Approach fits in
At Nordic Approach, we emphasize the importance of careful cherry selection. Our sourcing partners train and incentivize producers to harvest only ripe cherries, ensuring the green coffee we import delivers on cup quality and consistency.
FAQ about Coffee Cherries
Q1: Are coffee cherries edible?
A1: Yes, the fruit is sweet and juicy, though it’s usually processed for coffee rather than eaten.
Q2: How does the climate/weather of the harvest season impact cherry flavour?
A2: Climate and weather during harvest affect cherry development and ripening. Consistent, moderate conditions produce balanced sweetness and acidity, while irregular rainfall or temperature fluctuations can stress trees, creating more pronounced or uneven flavours.
Q3: Can coffee cherries be used for other products?
A3: Yes, the dried husks (cascara) are brewed as a tea-like beverage.