Coffee kernels are covered with a layer of mucus (also known as pulp or pulp – in Spanish), about 0.4 mm thick with a central composition including water, polysaccharide, sugar, protein, lipids, minerals, and acids (Avallone et al., 2000). Although this structure accounts for between 15% and 22% of the weight of ripe fruit, it must be removed during the fermentation stage of the wet processing to obtain the coffee nucleus (see also the weight or coffee fruit structure).
Coffee terms you should know are as follows:
- Density – Particle Density
- Parchment – Rice husk
- Peaberry – Culi seeds
- Pulp – The Flesh
- Quakers – Young Kernels
- Silverskin – Silk Shell
The fruit crust will consist of three components Of Fruit Peel (Exocarp), Fruit Meat (Mesocarp), Husk (Endocarp).
Ingredients that makeup coffee Mucilage
Berries 1: Nut embryos 2: Coffee kernels (endoscopy) 3: Silverskin, 4: parchment 5: mucous layer (pectin) 6: pulp (mesocarp) 7: pericarp, exocarp
In semi-wet processing, coffee beans, after being peeled, can be dried immediately while retaining some mucus, making semi-wet processed coffee as colored as honey and tastes characteristic.