In what order are the different parts of a coffee cherry arranged from outer-most to inner?

The correct answer accurately reflects the structure of a coffee cherry, which is crucial to understanding the coffee processing stages. The outermost layer is the skin, which serves as the first protective barrier for the fruit. Beneath the skin is the pulp, a fleshy layer that contributes to the overall composition of the cherry. This is followed by the mucilage, a sticky substance that coats the beans and plays a role in flavor development during fermentation.

Next is the parchment, which is a paper-like layer that provides an additional protective covering for the coffee bean. After the parchment, the silver skin can be found, which is a thin, papery layer that clings to the green coffee bean. Finally, the inner portion is the green bean itself, which is the seed that will ultimately be roasted to produce coffee.

This arrangement highlights the importance of each layer in terms of both the processing of coffee and the flavors that can be derived from the beans, connecting the various stages of coffee production to the final product. Understanding this sequence is essential for anyone involved in the coffee industry, from producers to baristas, as it informs how the beans are handled at each stage.