Tag: Mucilage – Mucus

Mucilage – Mucus: Coffee kernels are covered with a layer of mucus (also known as pulp or pulp - in Spanish), about 0.4 mm thick with a central composition including water, polysaccharide, sugar, protein, lipids, minerals, and acids (Avallone et al., 2000). Although this structure accounts for between 15% and 22% of the weight of ripe fruit, it must be removed during the fermentation stage of the wet processing to obtain the coffee nucleus (see also the weight or coffee fruit structure). Coffee …