Coffee cherries are the small, round fruits that grow on coffee trees, and each one contains the seeds we know as coffee beans. They start out green and gradually change color as they ripen—usually turning bright red, but sometimes yellow or orange depending on the variety. The outer skin is firm, while the inner layer is sweet and sticky, called the mucilage. Inside, you’ll usually find two seeds, which become coffee beans after processing and drying.
These cherries play a huge role in determining flavour and quality. The environment where they grow—such as altitude, soil type, and climate—affects how sweet, dense, and flavourful the cherries become. When farmers pick cherries at peak ripeness, the beans inside develop richer, more complex tastes.
Coffee Cherry
Time to Grow (Flower to Harvest)
Main Growing Regions
Remarks
Arabica Coffee Cherry
7–9 months
Ethiopia, Colombia, Brazil, Costa Rica, Guatemala
Produces sweeter, delicate flavors; grows best at high altitudes.
Robusta Coffee Cherry
9–11 months
Vietnam, Uganda, Indonesia, India
Strong, bold flavor; more resistant to pests and heat.
Liberica Coffee Cherry
10–12 months
Philippines, Malaysia, West Africa
Larger cherries; unique smoky and fruity flavor.
Excelsa Coffee Cherry
10–12 months
Southeast Asia
Tangy and fruity profile; often used in blends.
Wild/Heirloom Coffee Cherry
8–10 months
Ethiopia Highlands
Rare and diverse flavours depending on variety and micro climate.
