Do Coffee Trees Produce Coffee Cherries and Beans?

December 22, 2025 •

4 min read

Coffee beans are technically the seeds found inside the cherries of the coffee plant, a species in the Coffea genus. So, while the roasted beans don't grow directly on branches, coffee trees do produce coffee in the form of these fruit-covered seeds. This initial stage is just the beginning of a complex journey to your morning cup.

Quick Summary

Coffee trees produce fruit, known as coffee cherries, which contain the seeds we call coffee beans. These trees are typically cultivated in the equatorial "bean belt" and the seeds are processed extensively before being roasted and brewed.

Key Points

Coffee starts as a fruit: The familiar coffee beans are actually the seeds of the coffee tree's fruit, called the coffee cherry.
Growing conditions matter: Coffee trees thrive in the tropical "bean belt" and require specific conditions, including stable temperatures and regular rainfall.
Two main processing methods exist: The dry (natural) method and the wet (washed) method, each impacting the final flavor profile differently.
The final step is roasting: Green coffee beans are roasted to unlock their flavor and aroma, with the roasting time determining the final profile.
Arabica vs. Robusta: These are the two most cultivated coffee species, with Arabica known for complexity and Robusta for bitterness and resilience.
Harvesting is often manual: High-quality coffee often involves hand-picking only the ripe cherries, a labor-intensive process.

From Flower to Coffee Cherry: The Start of the Journey

The coffee plant is a tropical evergreen shrub belonging to the Rubiaceae family and the genus Coffea. Most commercially grown coffee comes from one of two main species: Coffea arabica (Arabica) and Coffea canephora (Robusta). These plants thrive in a specific equatorial region known as the "bean belt," which offers the perfect combination of stable temperatures, consistent rainfall, and high altitudes.

Around three to four years after planting, a coffee tree will produce its first crop of fruit. The cycle begins with small, white, fragrant flowers that bloom in clusters along the branches. After pollination, these flowers give way to the green, unripe fruit, known as coffee cherries. Over several months, these cherries ripen and change color, typically to a vibrant red, though some varieties turn yellow or orange.

Inside each ripe coffee cherry, two seeds are nestled side-by-side, their flat sides touching. These seeds are covered in several protective layers: a paper-like envelope called parchment (endocarp) and a very thin membrane known as the silver skin (spermoderm). A slimy, sweet layer of mucilage and sugary pulp (mesocarp) encases the seeds, and the entire fruit is protected by a tough, outer skin (exocarp).

The Anatomy of a Coffee Cherry

Exocarp: The outer, bitter skin of the fruit.
Mesocarp: The sweet, watery fruit pulp.
Parchment (Endocarp): A thin, protective layer around the beans.
Silver Skin (Spermoderm): A delicate membrane that adheres to the bean.
Coffee Bean (Endosperm): The green seed at the core of the cherry.

Harvesting and Processing: Extracting the Bean

Harvesting is a labor-intensive process, as cherries on a single tree often ripen at different rates. Coffee pickers may return to the same tree multiple times to ensure only the perfectly ripe cherries are selected. Once picked, the cherries are processed immediately to prevent spoilage. The two primary processing methods are the dry and wet methods, with a third hybrid method known as the honey process.

Dry (Natural) Method

This is the oldest and simplest method, requiring less machinery. The harvested cherries are sorted and then spread out on large patios or raised beds to dry in the sun. Workers rake and turn the cherries frequently to ensure even drying. The drying process, which can take several weeks, allows the natural sugars in the fruit to infuse the bean, often resulting in a fuller-bodied brew with distinct fruity flavors. Once dry, the husk is removed in a hulling machine to reveal the green beans.

Wet (Washed) Method

This method requires more equipment and significant water. Cherries are first sorted by floating them in water—unripe or defective cherries float, while ripe ones sink. A pulping machine then removes the outer skin and pulp. The beans, still covered in mucilage, are placed in fermentation tanks, where enzymes naturally dissolve the mucilage. After 12 to 48 hours, the beans are washed clean and then dried, resulting in a cleaner, brighter, and more acidic flavor profile.

Comparison of Coffee Processing Methods


Feature	Dry (Natural) Process	Wet (Washed) Process
Equipment Needs	Low, requires sun and space	High, requires water and machinery
Flavor Profile	Fruity, full-bodied, complex	Clean, bright, more acidic
Water Use	Very low	High, used for sorting and fermentation
Consistency	Less consistent, highly dependent on drying conditions	More consistent, less margin for error
Best Used For	Drier climates, smaller producers	Regions with ample water supply

Roasting the Bean to Perfection

After processing, the green coffee beans are milled and sorted by size and weight. They are then stored in climate-controlled warehouses before being shipped to roasters around the world. Roasting is the final crucial step that transforms the flavorless green seed into the aromatic, flavorful coffee bean we know and love.

Roasting machines heat the beans to high temperatures, triggering a chemical reaction called pyrolysis. This process changes the bean's color, size, and density, and develops the distinctive aroma and flavor. The longer a bean is roasted, the darker it becomes, and the more the natural flavors are altered. After roasting, the beans are immediately cooled to stop the process and then packaged, preserving their freshness.

Conclusion: More Than Just a Bean

In conclusion, the journey from coffee tree to cup is a meticulous and fascinating process that begins not with a bean, but with a fruit. The answer to the question "do coffee trees produce coffee?" is a definitive yes, but it's crucial to understand that they first produce the coffee cherry, which contains the valuable seeds we eventually transform into our daily brew. This journey highlights the complex interplay of nature and careful processing that shapes the final flavors and aromas of every cup.

For more in-depth information about coffee processing, the National Coffee Association has detailed resources on their website.

Frequently Asked Questions

Before processing, a coffee bean is the green seed found inside the fruit of the coffee tree, a cherry-like fruit often referred to as a coffee cherry.

A newly planted coffee tree typically takes about three to four years to produce its first crop of coffee cherries, which contain the beans.

Yes, coffee cherries are edible. The pulp is slightly sweet and often has flavors compared to watermelon or red currant, though it's typically removed during processing.

Coffee is primarily grown in the equatorial 'bean belt' because it requires specific climate conditions, including stable temperatures, ample rainfall, and high altitudes, to thrive.

Arabica beans are known for complex, aromatic, and sweeter flavors, while Robusta beans have a bolder, more bitter taste and a higher caffeine content.

During roasting, green coffee beans are heated to high temperatures. This process, called pyrolysis, transforms the bean's chemical composition, developing its characteristic flavor and aroma.

Cascara is a beverage made by steeping the dried skins and pulp of the coffee cherry in hot water, similar to tea. It offers a fruity flavor profile distinct from brewed coffee.