It's easy to forget that coffee comes from a fruit, since hardly anybody outside of coffee-producing countries ever gets to see the stuff ripening in its natural state.
Coffee grows on spindly, bush-like plants, and its cherry-like fruit ripens over the course of several weeks about nine months after the shrubs' jasminey blossoms bloom and fall. When ready for picking, most coffee cherries are anywhere from a lovely blood red to a kind of deep, romantic burgundy, becoming sweeter as they mature. (Some varieties are yellow when they reach their peak; under-ripe ones are an almost avocado green.)
The fruit's skin is taut and snaps like a bell pepper when you pierce it. Inside there's a sweet, sticky pulp layer that tastes something like watermelon, rosewater, and hibiscus all at once
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