Is Coffee Fruit Considered Coffee? The Distinctive Tale of the Cherry and Bean

While the beverage we love is called 'coffee,' the "bean" that produces it is actually the processed and roasted seed of a fruit called the coffee cherry. The fruit and the seed are fundamentally different products, each with its own flavor profile and purpose.

Quick Summary

The coffee plant produces a fruit called the coffee cherry, from which the seeds (coffee beans) are extracted. The fruit's pulp, known as cascara, can be used to make tea, while the seeds are processed for the familiar brewed drink.

Key Points

• Not the Same Product: Brewed coffee is made from the processed and roasted seeds (beans) of the coffee cherry, not the fruit itself.

• A Fruit with Layers: The coffee cherry consists of several layers, including an outer skin (cascara), pulp, mucilage, and the inner seeds (beans).

• Cascara is for Tea: The dried skin and pulp of the coffee fruit, called cascara, can be brewed as a sweet, fruity tea with lower caffeine levels.

• Health Benefits: Coffee fruit is rich in antioxidants and has been studied for its potential benefits for brain health, metabolism, and skin.

• Distinct Flavor Profiles: Cascara tea offers a fruity, floral taste, while brewed coffee from the seeds has a much more complex, bold, and bitter flavor.

• Processing is Key: Different processing methods (washed, natural, honey) separate the bean from the fruit in unique ways, impacting the final flavor of the brewed coffee.

The Anatomy of the Coffee Plant

To understand the distinction between coffee fruit and coffee, one must first appreciate the anatomy of the coffee plant, specifically its fruit, the coffee cherry. A mature coffee tree produces these small, round fruits that turn bright red or yellow when ripe. Each cherry is a complex structure of several layers, protecting the valuable seeds within. The journey from cherry to cup involves a careful separation of these components.

The Layers of the Coffee Cherry

• Exocarp (Outer Skin): The tough, protective outer skin of the cherry. While typically discarded during processing, this is the part used to make cascara tea.
• Mesocarp (Pulp): A sweet, pulpy layer just beneath the skin. In traditional processing, this is removed and often composted, but some methods utilize it.
• Parenchyma (Mucilage): A thin, sticky layer that surrounds the parchment. It contains sugars that are vital for fermentation during processing.
• Endocarp (Parchment): A protective, papery layer that encases the coffee beans. It is removed during the hulling stage.
• Spermoderm (Silverskin): A delicate, fibrous layer that clings to the green coffee bean. It typically comes off during roasting as "chaff."
• Endosperm (Coffee Bean): The green seeds themselves, typically two per cherry, which are the source of the brewed beverage we consume. About 5-10% of cherries produce a single, round seed known as a "peaberry".

Processing Methods: Separating Fruit and Seed

After harvesting ripe cherries, producers employ various methods to remove the outer fruit layers and prepare the beans for roasting. These methods significantly influence the final flavor profile:

• Washed Process: The fruit's pulp and skin are removed mechanically, and the remaining mucilage is fermented and washed off before drying. This method typically produces a cleaner, brighter, and more acidic coffee.
• Natural Process (Dry): The entire coffee cherry is dried in the sun, allowing the beans to absorb the fruit's natural sugars and flavors before the dried husk is removed. This often results in a sweeter, more full-bodied, and fruit-forward coffee.
• Honey Process: This is a hybrid method where the fruit's skin and pulp are removed, but a certain amount of the sticky mucilage is left on the bean to dry. The amount of mucilage left determines the flavor intensity, with names like white, yellow, red, and black honey representing varying levels.

Coffee Fruit vs. Coffee Beans: A Detailed Comparison

While both originate from the same plant, the processed products of the coffee fruit and coffee beans are entirely different. This table clarifies the main contrasts.

Feature	Coffee Fruit (Cascara)	Coffee Beans (Brewed Coffee)
Form	Dried husks and pulp, often steeped like tea.	Roasted, ground seeds, brewed with hot water.
Flavor	Naturally sweet with floral, fruity notes (e.g., hibiscus, cherry, raisin).	Complex flavor profiles determined by origin, roast, and brewing.
Caffeine	Significantly lower caffeine content, comparable to green or black tea.	High caffeine content, providing a strong energy boost.
Appearance	Resembles dried fruit, like raisins or cranberries.	Dark brown, roasted, and ground into fine particles.
Preparation	Steeped in hot water, much like a traditional herbal tea.	Prepared via numerous methods: drip, espresso, pour-over, etc.
Health Benefits	Rich in antioxidants, supports brain health (BDNF), anti-inflammatory.	High in antioxidants, provides energy, associated with reduced risk of chronic diseases.
Taste Experience	Light, sweet, and fruity; a refreshing alternative to coffee.	Bold, bitter, and complex; a stimulating and rich experience.

The Rise of Cascara: A Product from the Fruit

As awareness of sustainability and the entire coffee cherry has grown, the previously discarded fruit pulp has found a new life as "cascara," meaning "husk" in Spanish. For centuries, it has been used to make a traditional tea-like drink in regions like Bolivia and Yemen, known as Qishr. Today, it is gaining popularity globally, not just as a beverage but as a versatile ingredient.

Key uses of cascara:

• Herbal Tea: The most common use, brewed like loose-leaf tea for a naturally sweet, fruity infusion.
• Syrup: A reduction of brewed cascara creates a syrup used in cocktails, sodas, and as a sweetener for other drinks.
• Baking and Cooking: The dried husks can be ground into a powder to add a unique, fruity flavor to baked goods, sauces, and marinades.
• Health Supplements: Due to its antioxidant-rich profile, coffee fruit extract is used in nootropic supplements to support brain health.
• Skincare: Antioxidant-rich coffee fruit extract is also finding its way into topical beauty products for its purported anti-aging benefits.

Appreciating the Whole Coffee Plant

Understanding that coffee fruit is not the same as coffee is an important step towards appreciating the complexity of the coffee plant. The development of cascara and other uses for the coffee fruit has transformed what was once a waste product into a valuable commodity, benefiting farmers and the environment.

This renewed interest encourages sustainable practices within the coffee industry by utilizing the entire plant rather than just the seed. By appreciating the unique qualities of both the brewed beans and the fruity cascara, consumers can explore new flavors while supporting more sustainable and efficient production methods.

Conclusion: A Tale of Two Tastes

So, is coffee fruit considered coffee? The answer is no, but it is the origin of it. Your cup of brewed coffee comes from the roasted seed, while the fruit's pulp, or cascara, offers a sweet and distinctly different beverage. Recognizing the difference unlocks a wider appreciation for the coffee plant's diverse offerings, from the complex flavors of the roasted bean to the light, fruity notes of the cascara tea. By exploring both, you can enjoy two unique products from a single, versatile source.

For more information on the origins of coffee, visit the National Coffee Association at aboutcoffee.org.

Authoritative Source

• National Coffee Association

Frequently Asked Questions

What is the difference between coffee fruit and coffee beans?

Coffee fruit is the entire cherry-like fruit that grows on the coffee tree, while coffee beans are the seeds found inside that fruit. The beans are roasted and brewed, whereas the dried pulp and skin of the fruit (cascara) can be brewed as a separate tea-like drink.

Does coffee fruit taste like coffee?

No, coffee fruit does not taste like roasted coffee. It has a naturally sweet, fruity, and floral flavor profile, often described with notes of hibiscus, cherry, or raisin.

Is coffee fruit edible?

Yes, ripe coffee cherries are edible, though they have less pulp than other fruits and a tough outer skin. More commonly, the dried husks are used to make cascara tea or other products, rather than eating the fruit raw.

Does coffee fruit contain caffeine?

Yes, coffee fruit contains caffeine, but significantly less than the roasted beans. The caffeine content is typically comparable to a cup of green or black tea, making it a milder stimulant.

What is cascara?

Cascara, Spanish for 'husk' or 'shell,' is the name for the dried skins and pulp of the coffee fruit. It is used to brew a naturally sweet herbal tea.

Are there health benefits to consuming coffee fruit?

Coffee fruit is rich in antioxidants and polyphenols. Research suggests it may support brain health by increasing levels of brain-derived neurotrophic factor (BDNF), and also offers anti-inflammatory benefits.

How is coffee fruit processed?

During coffee production, the fruit's layers are removed to get to the beans. The fruit can then be dried to be used as cascara. Different processing methods, such as washed, natural, and honey, impact the final flavor of the coffee beans.