When people hear the concept of the coffee bean, they often don’t appreciate how the bean comes to be. For example, many people presume that it’s grown in a very different way to how it is grown in the first place. For example, some people it might be like a pea in a pod, grown in a little collection together. That is not the case though – coffees are actually grown inside a ‘cherry’ fruit.
It grows in the pit of the fruit itself, with the fruit usually being in a purple or red colour. They are like the ‘stone’ found in other fruits, except we find a genuine use for this kind of stone. While the coffee bean is technically a seed, we know it as a bean as it looks more like a bean that you would find in a meal.
So, with that in mind, let’s take a look at what a coffee bean actually comprises of. Coffee, though, does come from a particular kind of fruit that we can only compare to a cheery due to its make-up and general style. If you were wondering why some people say that coffee is a ‘fruit’ then, now you can understand where people are coming from.
Coffee is a cherry, more or less. While we normally use the bean, the rest of a coffee cherry is quite interesting.
What does the coffee cherry taste like?
Typically, the coffee cherry is a very enjoyable item to eat. They tend to be rather mild, a bit of a contrast to the coffee bean itself. They usually carry a milder and simplistic taste, and some would probably say that they are quite sweet. If you eat one then you will probably appreciate the fact that, if you didn’t know it housed the coffee bean, you would never expect them to be related.
The reason for this is quite simple; the coffee cherry is quite different to the bean inside it. many of the times you will find that it carries a similarity to other red fruit, such as a currant or a cranberry. What you will find most of the time is that the coffee cherry can seem a little odd when you bite into it; the taste is quite different to what most would have normally assumed.
That kind of dried taste lingers, though, as the vast majority of coffee cherries tend to be dried out before they are enjoyed. If you are looking for a good way to enjoy the coffee cherry then we recommend that you try one dried; it will give you a bit of a surprise that it’s related to the coffee bean, but it’s the location that houses the bean in the first place.
You might be surprised, though, to find that it does not really carry any hint of a coffee taste.
Can you eat the cherry of a coffee bean?
Yes, you almost certainly can! We recommend that you try it out if you have access to a coffee bean cherry. Most of the time, it’s a very enjoyable little treat that can make a nice variation from eating normal fruits such as plain old cherries. The taste is very enjoyable, too!
What you will find, though is that the cherry of a coffee bean can be quite hard to eat at first. They are usually dried out for a start, which can make it very tough to chew if you are not used to it. Like any dried fruits, it can feel a bit of a challenge to eat in any kind of abundance due to the relative toughness thanks to the juice being removed.
Most of the time you will find that it has a very citrusy taste at first. For those who are expecting their coffee cherries to taste like a cup of coffee, you will get a bit of a shock when you take that first bite. We recommend that you make an effort to pick up some coffee cherries, though, even if they are dried. If you can try one that hasn’t been dried, the taste changed quite significantly.
One thing that we recommend to do, though, is to try a coffee cherry with a cup of coffee. It will give you an immediate example of the immense disparity in the taste from one blend to the next. This makes it very easy to enjoy your coffee!
Do coffee cherries have caffeine?
Yes, coffee cherries do have caffeine in them. However, there is far less coffee in the cherry than the bean itself. It would appear that the level of coffee comes from the bean instead of being extracted from the cherry into the bean itself, meaning it has reduced caffeine.
That can be a good thing in many ways, and can make it nice and easy for you to engage with a coffee cherry handful. They will give you some coffee, but it’s not going to be anything like you do get from the use of a cup of coffee. You would need a considerable excess of the cherries if you wanted to get anything like the same kick that you would get from a cup of coffee!
Keep that in mind, as many people try to make the cherry their coffee substitute for caffeine; this, though, means eating more cherries than you probably should.
This unique style of coffee is not often found outside of nations that cultivate and sell coffee, though. This means that it can be hard to determine an exact number of caffeine in the cherries as many times they can be wildly differing from each coffee cherry.
This means that you can expect to get a nice a little caffeine hit from eating a bundle of cherries, but a single cup of coffee probably beats it. If you can get your hands on some of the cherries, though, we recommend that you try them out.
How are coffee cherries processed?
The processing that is used to help deal with coffee cherries is pretty damn impressive, and can be something that you should almost certainly take the time to appreciate. One of the major differences here is that coffee cherries are processed during the creation of the coffee itself. Typically, the most common method is to use the ‘Dry’ method of processing. This is the oldest form of coffee processing, and it works where limited water exists for the process.
All freshly picked cherries are spread out on a large surface, left to dry out from the sun. Constantly raked and turned over time and time again, this keeps them from spoiling in the sun. Overnight, they are covered to make sure that they are no longer wet, then this leaves the cherries suitable for processing.
The other method is known as the ‘Wet’ method, and this involves removing the pulp from the coffee cherry after harvesting, making sure that the bean can dry out without the skin being left. The cherries are then pulped to separate the skin from the bean, and then the beans are separated into categories depending on their weight, helping to get the right blend and balance.
If you do this, then you can be left with a range of coffee cherries from the bean itself. It’s an easy way to process the cherries and leave them for use in other manners. Whether that’s as a snack or in other forms id determined by those who carry out the cultivation.
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