The coffee cherry, the fruit of the Coffea plant, is the source of the world’s most popular beverage, yet the fruit itself is rarely consumed. This small, often red, drupe is primarily grown for its seeds, which are the coffee beans we roast and brew. While the beans are the focus of a multi-billion dollar industry, the surrounding fruit pulp and skin are technically edible. Historically, the fruit has been consumed in coffee-producing regions, but in modern processing, the fleshy exterior is often discarded as a byproduct. Most consumption focuses on the dried fruit rather than the raw pulp.
Anatomy and Common Consumption Forms
The coffee cherry is a layered fruit, with the bean being only a small internal component. The outermost layer is the exocarp, a thin, waxy skin, beneath which lies the mesocarp, or pulp. Encasing the two seeds is the endocarp, a tough, parchment-like layer, followed by the silverskin, a fine membrane that clings to the bean itself.
During the standard “washed” method of coffee preparation, the entire fruit structure is mechanically removed to isolate the valuable seeds. This separation means that the majority of the fruit material becomes an agricultural byproduct, which is why it is not widely available as a fresh food. The main form in which the fruit is consumed is known as cascara, the Spanish word for “husk,” which refers to the sun-dried skin and pulp of the cherry.
Cascara is traditionally steeped in hot water to create a reddish-brown infusion, similar to a tea, which has been consumed for centuries in countries like Ethiopia and Yemen. The drying process stabilizes the fruit material, allowing for storage and export as a beverage ingredient. This is how most people encounter the edible part of the coffee cherry today.
Flavor Profile and Nutritional Content
The taste experience of the coffee cherry varies significantly depending on whether the raw pulp or the dried cascara is consumed. When fresh, the pulp is typically sweet, sometimes described as having notes of honey, rose hips, or grape-like flavors due to its high sugar content. This fruitiness is distinct from the final flavor of roasted coffee beans, which develop their characteristic bitterness and aroma during the roasting process.
When dried and steeped as cascara, the resulting beverage exhibits a different profile, often described as having a fruity, floral, and slightly tart flavor reminiscent of hibiscus, cherry, or dried cranberry. The fruit material is rich in beneficial compounds. Notably, the pulp contains significant levels of antioxidants, specifically polyphenols, with concentrations ranging between 4.9 and 9.2 milligrams of gallic acid equivalents per gram of dry matter.
The presence of chlorogenic acids, a type of polyphenol, contributes to the overall antioxidant capacity of the cascara. The dried pulp also contains a considerable amount of dietary fiber, with some cascara powders measured at nearly 21% fiber content, which can support digestive health. Furthermore, the fruit holds trace amounts of minerals like potassium.
Safety Considerations Before Consumption
Before consuming the coffee cherry, especially in a form other than a regulated commercial product, safety factors must be considered. The coffee cherry, including the pulp and skin, naturally contains caffeine, although in lower concentrations than the roasted bean itself. Dried coffee cherry pulp has an average caffeine content of approximately 3.8 grams per kilogram of dry matter.
A brewed cup of cascara tea typically contains a modest amount of caffeine, often around 25 milligrams, which is less than a standard cup of coffee. The concentration can vary widely based on brewing method and the cherry variety. Individuals sensitive to caffeine, such as pregnant women, should monitor their total daily consumption.
A major concern is the risk of mycotoxins and mold, which can develop if the fruit material is not dried and stored properly. Because the pulp is a byproduct, it must be processed quickly and correctly to prevent fermentation or the growth of harmful pathogens. Reputable cascara products undergo stringent analysis for contaminants, including pesticides, mycotoxins, and heavy metals. This is particularly important since the fruit is often grown primarily for the bean, which may involve pesticide use not intended for human consumption of the fruit.