Coffee Fruit: Anatomy, Health Effects, Uses, and Where to Buy

Coffee fruit, also known as a coffee cherry, is the small red or purple fruit that grows on the coffee plant. Each coffee fruit is made of an outer skin (exocarp), a fleshy pulp (mesocarp), a mucilage layer, and two seeds known as coffee beans. The coffee fruit is edible and has a sweet, mildly tart flavor. Fresh coffee cherries contain 70–110 milligrams of caffeine per 100 grams of whole fruit without the seed.

Coffee fruit is good for you because it contains high levels of antioxidants like chlorogenic acid and polyphenols. Coffee cherry is used to make cascara tea, energy drinks, and nutritional supplements. You can buy coffee cherries from online specialty retailers or find dried coffee fruit like cascara at health food stores, international markets, or tea suppliers.

What is Coffee Fruit?

Coffee fruit is the small, round stone fruit of the Coffea plant. The Coffea plant is a tropical evergreen shrub or small tree native to Africa that grows these fruits in clusters. The coffee fruit is often called coffee bean fruit, coffee berry, or coffee cherry in scientific literature. The scientific name for the coffee cherry belongs to the genus Coffea, with Arabica and Robusta as its two most commercially important species.

The coffee fruit is not a vegetable, flower, or grain. Vegetables are edible plant parts like leaves, stems, or roots, while grains are the dry seeds of grasses, and coffee does not come from a grass. The fruit of Coffea arabica and Coffea canephora is botanically classified as a globular drupe with a fleshy outer layer and a hard inner shell that holds two seeds known as coffee beans.

Coffee fruit usually contains two seeds per cherry, with some cherries containing a single seed known as a peaberry. The seeds inside coffee cherries are elliptical in shape and average 12 mm in length, according to a 2023 study published in Journal of Food Process Engineering by Eduardo Duque-Dussán. Each coffee seed includes a perisperm, endosperm, and embryo. The seeds are removed, roasted, and brewed to make coffee.

What is the Difference between Coffee Fruit and Coffee Bean?

The main difference between coffee fruit and coffee bean is that the fruit refers to the entire cherry-like structure harvested from the coffee plant, while the bean is the seed inside. The coffee fruit skin comes from the outer layer of the coffee cherry and contains antioxidants like chlorogenic acid. Coffee beans are the roasted seeds used to brew coffee and are higher in caffeine. The following table compares the nutritional composition of coffee fruit and brewed coffee from roasted beans.

What Does Coffee Cherry Look Like?

Coffee cherry looks like a small round berry about the size of a large grape. The average coffee fruit weighs 2.0 grams, measures 16 mm in length, and has a diameter of 15 mm, according to a 2020 study by Daniel Einfalt from Institute of Food Science and Biotechnology at the University of Hohenheim. The size, weight, and color of coffee cherry vary by ripeness, variety, and growing conditions.

Ripe coffee cherries appear larger, rounder, and smoother than unripe ones. A 2020 Einfalt study titled "Fruit Spirit Production from Coffee Cherries—Process Analysis and Sensory Evaluation" shows ripe cherries weigh 30 to 100% more, averaging 1.8–2.5 g compared to 1.0–1.5 g for unripe cherries. Ripe coffee cherries grow longer and wider, develop an ellipsoidal shape, and form taut, shiny skin. Unripe cherries have matte, angular texture.

Coffee fruits change color as they ripen. An unripe coffee cherry displays a green color. A ripe coffee cherry typically changes to a yellow, orange, deep red or purplish-black color, depending on the maturation stage and cultivar. According to a 2008 study published in Bragantia by Heverly Morais, the color of the coffee fruit peel signals coffee maturation into five stages: green (immature), yellowish (semimature), cherry (ripe), dark red or yellow (overripe), and black (dry).

Arabica coffee cherries are oval-shaped, slightly larger, and have a more elongated form with a pronounced center groove. Robusta cherries are rounder, smaller, and more uniform in shape. A 2020 study published in Agronomy by Luis F. Campuzano-Duque shows Arabica cherries measure 12–20 mm and are ellipsoidal to oblong, while Robusta cherries measure 10–15 mm and are spherical to sub-spherical, as shown in the table below.

What is the Anatomy of a Coffee Cherry?

The anatomy of a coffee cherry refers to the structure of the coffee fruit, which includes layers such as the outer skin (exocarp), pulp (mesocarp), mucilage, parchment (endocarp), and the coffee bean or seed itself. Each seed includes a perisperm (silver skin), endosperm, and embryo. The following list shows coffee cherry parts.

1. Exocarp (outer skin)
2. Mesocarp (pulp)
3. Mucilage (sticky layer)
4. Endocarp (parchment)
5. Silverskin
6. Endosperm
7. Embryo

1. Exocarp

The exocarp of the coffee fruit is the outermost skin layer. The function of the exocarp in coffee fruit is to protect the inner layers and seed from pests, diseases, and environmental stress, according to a 2020 study published in Beverages by Daniel Einfalt. The exocarp starts green due to chloroplasts and turns red or yellow as the fruit ripens. This outer layer of coffee cherry contains chloroplasts that produce energy through photosynthesis. This process provides power, creates nutrients, and supplies oxygen vital for fruit growth and seed development.

2. Mesocarp

The mesocarp in a coffee fruit is the fleshy, sweet pulp located between the outer skin (exocarp) and the parchment layer (endocarp). The coffee cherry pulp makes up 29% of fruit dry mass and contains 44–50% carbohydrates, 10–12% proteins, 18–21% fibers, 1.48% polyphenols, and 1.3% caffeine, according to the book "Coffee: Production, Quality and Chemistry", published by the Royal Society of Chemistry in London in 2019.

The coffee cherry pulp contains sugars, water, and pectins that help bean development and influence flavor during dry or wet fermentation. The fruit mesocarp holds parenchyma cells and a slimy layer around the seed parchment. The mesocarp naturally sweetens the coffee cherry with a mild, fruity flavor similar to watermelon or red currant. The mesocarp is edible, rich in antioxidants, and contributes to the fruit’s subtle sweetness without added sugar.

3. Mucilage

Coffee fruit mucilage is the sticky, sweet, gelatinous layer between the skin and parchment of the coffee cherry. Coffee mucilage contains sugars, pectins, and enzymes that influence flavor during fermentation. Coffee fruit mucilage adheres firmly to the bean and is removed by fermentation or enzyme treatment. This layer directly affects coffee flavor and texture. When mucilage ferments in coffee fruit, microorganisms convert sugars into acids and alcohols that penetrate the bean and enhance sweetness, body, and fruity flavor. This fermentation is essential to complex coffee profiles.

4. Endocarp

The endocarp of a coffee fruit is the innermost layer of the pericarp, also called the parchment. Coffee endocarp is a tough, papery membrane that directly surrounds the coffee bean. The endocarp forms a 100–150 µm thick lignified parchment layer and make up 12% of the dry mass of the fruit, according to a 2006 study published in Brazilian Journal of Plant Physiology by Renato Delmondez De Castro. This coffee parchment layer protects the coffee bean from moisture, pests, and physical damage.

5. Silverskin

The coffee silverskin is the thin, epidermal layer surrounding the coffee seed, also called the spermoderm. Coffee silverskin contains 50–60% dietary fiber, 16–19% protein, and antioxidants including polyphenols and chlorogenic acids, according to 2022 study by Juliana A. Barreto Peixoto from the Department of Chemical Sciences at the University of Porto. During roasting, coffee silverskin becomes brittle and detaches from the bean as chaff.

6. Endosperm

The endosperm in coffee fruit is the actual coffee bean. Coffee bean endosperm stores nutrients for the embryo and contains water, proteins, caffeine, oils, sugars, dextrins, acids. Coffee endosperm starts as a liquid, replaces perisperm tissue, and accumulates proteins, sugars, and polysaccharides that define coffee's flavor. As the coffee cherry matures, the endosperm replaces the perisperm and hardens into the bean that is eventually roasted for flavor.

7. Embryo

The embryo in coffee fruit is the undeveloped plant inside the coffee seed. Coffee bean embryo consists of a hypocotyl and two cotyledons. The embryo inside a coffee fruit germinates when exposed to moisture, warmth, and oxygen. Water activates the dormant embryo, causing it to swell and break through the seed coat. A coffee fruit embryo takes 4 to 8 weeks to sprout under optimal conditions. Fresh seeds from ripe cherries sprout faster, especially when mucilage is removed and pre-soaked to promote early incubation within 5 days.

Can You Eat Coffee Cherries?

Yes, you can eat fresh coffee cherries from the tree in moderation. The outer skin and pulp of coffee fruit are edible and nutritious when ripe. The pulp has a sweet, tangy flavor with notes of mango or red currant. Eating coffee pulp provides natural antioxidants, fiber, and small amounts of nutrients like vitamin C and minerals, according to a 2018 study titled “Chemical composition and antioxidant capacity of coffee pulp” by Graciela Munguía Ameca. Avoid unripe pulp and raw beans, which are bitter and too hard to chew and remain unfit for raw consumption.

Eating coffee cherries directly from the tree is common in coffee-producing countries and tropical farms. Always wash fresh coffee cherries thoroughly to remove pesticides or contaminants. The coffee fruit pulp contains caffeine, so consume it in moderation if pregnant or sensitive to stimulants. Outside of coffee farms, dried coffee cherries are eaten as cascara or used in flour, tea, supplements, powder, or fermented drinks. Cascara is low in caffeine, sustainable, and traditionally consumed in coffee-growing regions like Yemen and Bolivia.

What Does Coffee Fruit Taste Like?

Coffee fruit tastes sweet and fruity, with flavors often compared to watermelon, berries, apricot, or hibiscus. Fresh coffee berries are refreshing with delicate hints of rosehip and dried fruit. They have a clean, bright flavor with strong acidity. Coffee cherry has a juicy pulp and fibrous texture, unlike brewed coffee. The exact taste varies based on varietal and ripeness but remains light, fruity, and slightly floral.

Do Coffee Cherries Have Caffeine?

Yes, fresh coffee cherries contain roughly 70–110 milligrams (mg) of caffeine per 100 g of whole fruit without the seed. The estimate is based on dry-weight caffeine data reported by Sara Eckhardt and Heike Franke from Leipzig University and standard 70–80% moisture content of fresh coffee pulp. The study showed that dried Arabica coffee pulp contains 3.8 g of caffeine per kilogram, which equals 70–110 mg of caffeine per 100 g of fresh coffee cherry after adjusting for moisture content.

The amount of caffeine in coffee fruit products varies. Whole Arabica coffee cherries including the seed contain roughly 160–200 mg of caffeine per 100 g of fresh fruit. Dried coffee fruit contains approximately 25 mg of caffeine per 8 oz (237 ml) cup, significantly less than coffee's 80–100 mg per cup. A strong Cascara brew can reach 111 mg per liter. Fruit-based drinks like KonaRed contain 27 mg per serving. Coffee fruit extract contains 5–20 mg of caffeine per serving.

What are the Health Benefits of Coffee Fruit?

The health benefits of coffee fruit include high antioxidant content that reduces oxidative stress, increased BDNF to support brain function, improved fat metabolism, enhanced immune response, anti-aging and potential anti-cancer effects, lower blood pressure, and possible support for longevity. Coffee fruit delivers antioxidants like chlorogenic acid and polyphenols, natural caffeine, dietary fiber, and all nine essential amino acids to promote wellness. Coffee cherry sustains the body by providing vitamins C and E, minerals like iron and magnesium, and skin- and metabolism-supporting compounds such as carotenoids and proanthocyanidins.

• Coffee fruit is high in antioxidants. A 2017 study published in Food Chemistry by Andrea Heeger from the University of Applied Sciences and Arts Western Switzerland examined the polyphenol content and antioxidant capacity of coffee cherry pulp used as a food ingredient. They found high phenolic content and antioxidant activity equal to or greater than levels in fresh fruits such as apples, bananas, or peaches.
• Fat loss increases with coffee fruit intake. According to a 2023 study by Khawaja Muhammad Imran Bashir from the Department of Seafood Science and Technology at Gyeongsang National University, mice fed a high-fat diet and coffee berry pulp extract showed reduced body-weight gain and lower abdominal fat. The researchers concluded that coffee fruit compounds reduce fat accumulation and improve metabolic health.
• Whole coffee cherry extract supports cognitive function. A 2021 study by Jennifer L. Robinson from the Department of Psychology at Auburn University tested 100 mg of whole coffee cherry extract in a double-blind design and found improved reaction speed, fewer errors, stronger attention networks, higher BDNF, and an increased glutamate/GABA ratio.
• Immune function improves with coffee fruit consumption. A 1996 study titled “Effects of coffee cherry on the immune system in SHN mice” by Kobayashi and his team found that mice given coffee cherry extract over time developed stronger immune cells, with more mature T-cells, suggesting enhanced immune activity.

What are the Side Effects of Coffee Fruit?

Coffee fruit side effects are mostly linked to its caffeine content. Caffeine can cause anxiety, jitters, or sleep disruption in sensitive individuals. Common negative effects of coffee fruit products include insomnia, restlessness, and diarrhea, the latter of which often results from added sugar alcohols like erythritol. A 100 mg dose of coffee berry extract may also cause mental fatigue and reduced sustained attention during tasks. People with anxiety or glaucoma should use caution. A 2010 toxicology and safety assessment titled "Safety studies on products from whole coffee fruit" found no adverse effects in rats from consuming ethanol extracts of whole coffee fruit at dietary levels up to 5%.

What are the Uses for Coffee Fruit?

Coffee fruit is used to make cascara tea, energy drinks, and nutritional supplements. Coffee fruit extract is a concentrated supplement made from the pulp of the coffee cherry. It contains antioxidants and low levels of caffeine. The extract may support brain function by increasing BDNF levels and is commonly used in nootropic supplements, drinks, and baked goods. Coffee fruit also appears in skincare products due to its antioxidants. Farmers use the pulp as animal feed, compost, or mushroom substrate. These uses support food, wellness, and sustainable agriculture industries.

Where to Buy Coffee Cherries?

The best place to buy coffee cherries is Hawaii farm stands like Greenwell Farms or Hula Daddy Coffee, which offer fresh cherries in season (June–November). For dried cascara, visit Nossa Familia in Portland, Verve Coffee in California, or shop online via Burman Coffee Traders and Amazon for nationwide shipping. Availability may vary by season and location, especially for fresh cherries versus dried or cascara. At Colipse Coffee, we do not sell fresh coffee cherries, but we do sell roasted coffee beans sourced directly from farms that produce high-quality cherries.

What is the Difference between Coffee Fruit Extract and Green Coffee Bean Extract?

The main difference between coffee fruit extract and green coffee bean extract is the source and primary benefit. Coffee fruit extract comes from the outer fruit and is rich in antioxidants and brain-boosting compounds like BDNF. Green coffee bean extract comes from unroasted coffee beans and supports weight loss through chlorogenic acid.

What Happens to the Coffee Cherry?

After harvesting, the coffee cherry is processed to remove the seed (coffee bean). The skin and pulp are either discarded, dried to make cascara tea, used as fertilizer, or ground into flour. Processing methods like washed, natural, or honey impact the bean's final flavor.

How Long Before a Coffee Plant Bear Fruit?

A coffee plant typically begins to bear fruit 3 to 4 years after planting. After flowering, the fruit takes 6 to 11 months to ripen. Environmental conditions, plant care, and coffee variety influence this timeline. Indoors, fruiting may be delayed due to limited light or space.

What is Cascara Coffee Cherry?

Cascara coffee cherry is made from the dried skins of coffee cherries, known as cascara. Unlike coffee beans, cascara brews into a tea-like drink with fruity, floral flavors similar to hibiscus or dried berries. It contains about one-quarter the caffeine of regular coffee and is often used in teas, sodas, or syrups.