Anatomy of a Coffee Bean
The heart of the bean lies deep within three layers of covering. On the outer most side, we have what is called the 'mesocarp' or otherwise known as the pulp of the cherry. Depending on the plant's variety, it can be vary in color from a deep red or yellow depending on ripeness.
Below this layer, we have the 'endocarp' or parchment, which mainly consists of a slimy/jelly-like layer covering the bean. This layer is rich in sugars that serves as an essential energy source during the fermentation process. Immediately below this layer, is what's called the 'silverskin' that cosists of a thin paper-like tissue surrounding the bean. For most of us, this is what we see come off the bean during roasting and is otherwise known as 'chaff'.
