The size of the fruit varies a lot in size, but generally is the size of a small grape. The fruit starts out green and is generally harvested when ‘ripe’, when the fruit is a deep red in color, but can also be harvested at yellow, pink, and orange stages for those seeking experimentation.

The coffee fruit can be broken down into a six layer burrito:

  • seed (bean)

  • silverskin

  • parchment

  • Mucilage/pectin (the yummy kind)

  • pulp (fleshy bits)

  • skin

Most of our Sweet Boi will be discarded at various stages of washing and roasting. The fleshy bits are sometimes dried and sold like tea, the dried fleshy bits of the coffee cherry is called Cascara.

PRO TIP

Cascara is a highly concentrated laxative.

COFFEE VARIETIES

TYPICA

This is considered the original variety from which all other varieties have mutated or been genetically selected. Typica produces great cup quality but relatively small yield compared to other varieties. This coffee is also referred to as Criollo, Sumatra and Arabigo.

BOURBON

Not pronounced like the whiskey. burr-bone. A natural mutation of Typica that occured on the island of Reunion (at the time called Bourbon) and produces a higher yield than Typica. Many believe it has a higher perceived sweetness and therefore is more desirable.

MARAGOGYPE

A natural mutation of Typica first discovered in Brazil. Referred to as ‘Elephant’ or ‘Elephant Bean’ due to its notable size.

GESHA/GEISHA

A varietal from Gesha Village, Ethiopia that migrated to Panama where it was popularized and referred to as ‘Geisha’. Both pronunciations are acceptable. Don’t be a prick about it.

This varietal gained popularity din 2004 when a Panamanian farm, Hacienda La Esmerelda, entered a competition with a Geisha lot. The coffee provided an unusual jasmine tea delicacy and a honey sweetness that was unheard of at the time. It attracted an incredibly high bid of $21/lb at auction and that price was beaten in 2006 and 2007 reaching $130/lb, nearly one hundred times more than a commodity-grade coffee.