Subsequently, the perisperm is invaded by the endosperm, which fully resorbs the perisperm; the residues of the latter are pushed to the periphery to become part of the seed coat. At this stage, the two whitish endosperm beans are still soft.
The fruit anatomy is shown by dissecting a ripe Arabica coffee berry. The pericarp, 'fruit wall', consists of 3 parts: (1) the pigmented exocarp, 'fruit skin', (2) the fleshy mesocarp, 'pulp', and (3) the tough endocarp, 'pergamino', enwraping each seed separately. The berry houses (1)2(3) bean/s. During wet processing the slippery pulp is removed by 'fermentation' during about 2 days yielding pergamino coffee. On the right of (a) half of the pergamino has been removed to reveal the coffee seed covered by a greenish seed coat, 'silverskin', partly removed in (b). During roasting, the silverskin detaches and is blown off.
After pollination, a pseudo coffee bean is formed within ca 3 months. A cross section through the still green coffee fruit reveals the existence of two greenish perisperm beans.
fruit & seed anatomy
The 'Caffeines'
The
Caffeine Plants
