Red coffee can comprise many different things and facets. Mainly, it refers to the ripened fruit of the cherry-like tree from where coffee comes. But, it can also be a style of prepared coffee mixed in a specific way or a type of Arabica bean coffee that comes from Peru.
While most people consider coffee to be black or brown, this is the result of roasting the ripened greenish fruit beneath the layer of red. This process brings forth the flavors and appearance that most people consume throughout the world. But red is the originating color prior to this.
What Is Red Coffee from a Tree?
Red coffee actually references the cherry-like fruit seeds of the coffee tree. These berries, called coffee cherries, appear bright fire-engine red when ripe. These come in clusters on the tree’s branches. The skin, called the exocarp, is bitter and thick. But, the fruit flesh, the mesocarp, is very sweet and has the same consistency as a grape.
Below that is a honey-like slimy layer called the parenchyma. This is what protects the beans, which have a coating of a parchment-like substance, called the endocarp. The beans have even more protection from a thin membrane called the silver skin or spermoderm. The beans themselves are a greenish blue before roasting.
When Do They Harvest Red Coffee?
About once per year growers harvest their coffee crops. Of course, this will depend on geographic location. However, anything north of the equator will occur between September and March. South of the equator will have a harvest between April and May.
Harvesting coffee cherries is usually by hand. They’ll either strip the branches one by one or via picking in a selective manner. But, it’s important to note that the latter instance is more costly and only used for Arabica beans. Coffee pickers will harvest anywhere from 100 pounds to 200 pounds of coffee cherries each day.
Once the red coffee comes off of the tree, it must undergo processing immediately. What’s more, only 20% of what all coffee pickers take is actually the beans that get roasted into coffee.
What Is Red Coffee as a Style of Brew?
One of the many brews available at a coffee shop or made at home is a red-eye coffee. This is a fortified beverage where normal drip coffee combines with espresso. In some cases, the name changes depending on how many shots of espresso are in the drink.
For instance, there’s also a black eye or dead eye. But these vary depending on the particular coffee shop or area of the world where people like to consume it. The black eye refers to the appearance of black circles that result from pouring the espresso over the drip coffee with cream.
Red-eye was given its moniker due to the added caffeine required to stay up for college exams or an overnight flight.
What Does a Red-Eyed Coffee Brew Taste Like?
It is a super strong taste that carries the best of both drip coffee and espresso. The more shots of espresso added to the mix, the stronger and more pungent the cup will be. Many people will add cream and sugar to reduce the spiked flavor punch this delivers.
What Is Red Coffee from Peru?
Red coffee is also a type of medium-roast Arabica coffee bean that comes from Peru. It’s organic and free of pesticides as well as GMOs and artificial fertilizers. Grown in the northwestern part of the country, it grows at around 4,000 to 6,0000 feet above sea level.
What Does Red Coffee from Peru Taste ; Smell Like?
Peruvian Arabica red coffee has a strong, but not overly pungent flavor. However, it bursts with flavor and has notes of nuttiness along with chocolate. It’s a little sweeter naturally, but it brews a smooth cup of coffee. Many people report that it has an almost floral aroma to it.
Can You Eat Red Coffee as You Would Cherries?
You can eat the ripened red coffee fruit from a tree, but you may have some problems swallowing it. Unlike other types of cherries, there are two layers of thick covering with a thin layer of sugar. The skin is rough and sticky while the seed, what we call the coffee bean, sticks to the pulp; similar to something like a peach or mango.
The ripened red cherry coffee is very sweet overall and has a similar flavor to a watermelon combined with apricots or raspberries. Sometimes it has a blossomy or floral-like flavor but, it comes with a caffeinated punch. That said, there isn’t enough flesh to feast on it as say Morello or Bing cherries.
Is Red Coffee Fruit Healthier?
No studies have yet come out to show how red Peruvian Arabica beans are healthier than the standard roasted coffee bean. However, it does improve mental acuity, caffeine absorption and doesn’t have nearly as much cholesterol as normal beans.
They’re definitely high in antioxidants which can make for a great anti-aging tonic. Also, it has the capacity to help promote weight loss and increase energy. But, it does contain a more concentrated amount of caffeine and can become incredibly addictive, which can result in loss of sleep.
Can You Brew Red Coffee Bean Fruit?
You can steep the red coffee bean fruit in hot water and make a tea out of it to drink. But you shouldn’t brew it in the same way as you would a cup of Joe. This is because the sticky, mucilage contained within the fruit will clog and obstruct the mechanisms of your coffee machine. This will be difficult to clean.
However, red coffee cherries can make a wonderful tea. Just bring about a cup of water to a rolling, violent boil. Add a tablespoon or two of the red coffee cherries to the water, cover and let it sit for 15 to 20 minutes depending on how strong you want it. Strain the liquid into a cup and enjoy!
Hi, I’m Jen Williams, chief editor and writer for ThirstPerk.com.
I’ve been drinking coffee and tea for most of my life, but it wasn’t until I started working at Thirstperk.com that I became an expert on the subject. I’m a total caffeine addict who has spent hours upon hours reading about and experimenting with the different types of coffees out there in my search to find the perfect cup of joe.
I’ve been a tea lover for as long as I can remember as well. I grew up in a house with a mom who loved to drink herbal tea, and I think that’s where my love for tea first began. These days, I’m always on the lookout for new and interesting teas to try, and I love experimenting with different brewing methods and flavoring combinations.
