So, you may have heard of coffee cherries before, but what are they?

If you’re new to the world of coffee, here’s a cool fact for you. Did you know that coffee beans are actually the seeds inside a cherry?

But wait, before you rush to your local store for cherries, I have to tell you that only the cherries from a coffee plant contain these special seeds, which look quite different from those you’re used to. From Arabica and Robusta to interesting stories about monkeys, who’s excited to discover all the fascinating things about coffee cherries? Let’s dive in!

 

Hand holding coffee cherries

 

What are coffee cherries, and where are they grown?

Unlike British cherry trees, the coffee plant is more like a scrub, growing only a few metres high and has multiple stems branching off either side, giving it this bush depiction. Due to this, they have a specific set of growing conditions to guarantee a successful harvest.

1. High Altitude

Coffee plots located at a higher altitude slow the cherries’ ripening period, and fewer bugs and general diseases are present. This creates a richer flavour in the cup and more fruity flavours because the beans are the cherry for longer.

2. Nutrient-rich soil

Like any plant, the soil must be healthy and full of natural nutrients to help the coffee cherries thrive. Areas with volcanic-rich soils produce the best quality coffee due to the lack of manmade fertilisers.

3. Climate

Countries with a balanced climate tick all the boxes due to abundant rainfall, sun and temperature, all creating this perfect growing condition with little maintenance needed by farmers.

This perfect combination makes countries close to the equator the best for coffee production. Known as the ‘Coffee Belt’, Central and South America, the Middle East, and Asia have the highest coffee cultivation rates, which are then exported worldwide.

Are there different types of coffee cherries?

Like all plants, yes, there is! You can get hundreds of cherry varieties of coffee, the two most popular being Arabica and Robusta. To begin with, Robusta was the most popular type of coffee, as it was so robust (hence the name!). It can grow in harsher conditions at a lower altitude and isn’t as susceptible to disease and bugs. However, the cup has a bitter, more acidic flavour.

Arabica is really good stuff; you always want to drink it when possible. This is grown at a high altitude and has less acidity, a smoother mouthfeel and overall better flavour.

Amongst these two types of cherries, you also get different variants inside of these, such as Typica, Bourbon, Caturra, Gesha and Catuai (to name a few!). This usually relates to their origin and has made a name for itself due to its distinctive flavours or qualities.

If you want the extra good stuff, speciality coffee is the gold star standard of all coffee. This has been tested and graded by the Speciality Coffee Association (SCA), and any coffee that scores over 80 points is awarded this badge, which is typically always Arabica due to its superior flavour.

At Two Chimps, we only source speciality Arabica and ensure it is also of a single origin. This way, you get a better taste in the cup, the supply chain is shorter, and the farmers earn a fair wage. Everybody wins!

Can you eat coffee cherries?

Technically, yes, you can! Before coffee beans were extracted and roasted, African tribes used the coffee cherries as a food source, mashing the fruit with animal fat to create a quick energy source.

Nowadays, the fruit is discarded after the beans are removed, but some cultures will still eat it in some way due to its high nutrient content. It can even be dried and brewed as a tea leaf replacement, with spices such as cinnamon added for flavour.

However, it is primarily used as a natural fertiliser as it has proven beneficial for improving soil quality and can be used instead of chemical alternatives. This is good news for organic-grade beans and is helping to reduce the amount of natural waste in the coffee industry.

What is elephant and monkey coffee, and how does it relate to cherries?

You might have heard of these before, but if not- brace yourself! Found in Southeast Asia and Africa, monkey coffee, known commonly as Kopi Luwak in its native country, is coffee beans that have been, erm….naturally processed by a monkey’s digestive system, shall we say.

In other words, monkeys are fed coffee cherries, where they eat and digest the coffee beans before they come out the other end (if you know what I mean). This has given it the nickname of ‘monkey poo’ coffee (there, I said it!).

The best part? This delicacy can cost as much as £60 for a single cup! Why? It is suggested that the digestive enzymes in the monkey change the structure and proteins present in the beans, breaking down any bitterness and creating a smooth flavour in the cup.

Not convinced? Maybe Elephant Coffee is the one for you! And don’t worry, it doesn’t involve elephants eating the cherries. This is the name actually given to Arabica beans that are larger in density than the typical coffee bean. This is said to have a rich, smooth taste, stronger than your usual coffee beans.

And just like that, you are a coffee cherry genius! Is it just me, or does this make you crave a cup of the speciality stuff…

Medium/Dark Coffee

Charlotte Dibble

Meet the chimp behind this article!
Charlotte joined Two Chimps after completing her BA Hons in Graphic Communication and Illustration at Loughborough University. She also earned two diplomas: Art and Design Foundation and Professional Studies.

What Charlotte does outside of the treehouse:
In her spare time, Charlotte is a keen baker and loves to bring delicious treats for the team to enjoy during their Monday tea break. Charlotte likes to practice her drawing and painting skills to relax, usually with one of her cats sitting on her lap to keep her company!

Charlotte says…
“I’m thrilled to join the Two Chimps Troop after five years of studying. I get to write blogs, design, manage social media, and connect with our amazing customers every day. It’s always exciting, and I learn something new every day!”

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