Have you ever wondered what's inside a coffee bean?

At Café La Manchuria, we believe that understanding the origin of what we consume transforms our experience. Coffee is not just a beverage: it's the result of a fascinating journey that begins long before the bean reaches the roaster, your cup, or your table.

Today we want to invite you to take a closer look at that tiny bean. We'll tell you all about the anatomy of coffee; its six natural layers, each with a purpose, each playing a key role in the quality of the beverage you enjoy every day.

THE SHELL: The outer layer that protects the fruit is thin but tough. At La Manchuria, we use it and turn it into an exquisite shell tea.

PULP: Beneath the husk, we find the pulp. This is the fleshy, juicy part of the coffee, rich in natural sugars. Although it's not used directly in the beverage, it plays a fundamental role in fermentation, a process that defines part of the bean's flavor profile.

Depending on the type of processing (washed, natural, or honey), the pulp may remain in contact with the bean for a longer or shorter period of time, altering the nuances we later perceive in the cup.

Mucilage: If you've ever touched a freshly pulped bean, you'll have noticed a slimy substance coating it: that's the mucilage. This layer, rich in sugars and bioactive compounds, is essential for flavor development during the fermentation process.

In methods such as the honey process, the mucilage is partially preserved during drying, giving the coffee sweeter notes, bright acidity and a silky texture.

PARCHMENT: Once the mucilage is removed (or dried), the grain is covered by a harder layer known as parchment. This is a dry covering that protects the grain during the drying and storage process.

SILVERSKIN: When parchment is threshed, what remains is the green grain, but still wrapped in a very thin layer known as the silverskin. Although many don't notice it, this layer plays an important role in preserving the grain.

During roasting, this skin separates and becomes part of the residue. However, its presence until then is key to protecting the bean's internal structure and maintaining its properties intact.

GREEN BEAN: Finally, we come to the core: the green coffee bean. This is the state in which coffee is stored, exported, and roasted. Here, all the essence, aromatic potential, acidity, body, and flavors are concentrated, which will then be released with the heat of the roaster.

As you can see, coffee isn't just a roasted seed. It's a living, complex, and delicate structure. Each layer has its purpose. And every decision in its handling, from harvesting to drying, influences what you ultimately experience in your cup.

At La Manchuria coffee we take care of every process to take care of the beans and guarantee an excellent cup of coffee, delivered to your table.