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Synonym: Coffee bean, coffee seed.
Biological source: It is the dried ripe seed of Coffea arabica or C. Liberica
Family: Rubiaceae.
Geographical source: Ethiopia, Brazil, India, Vietnam, Mexico, Guatemala, Indonesia and Sri Lanka.
Macroscopic characters Roots:
Colour: Seeds or beans are green after roasting seeds acquire dark brown colour
Odour: Agreeable odour
Taste: Bitter
Chemical constituents:
3% caffeine,
3 - 5% tannins,
13% proteins,
10 - 15% fixed oils,
chlorogenic or caffeotannic acid
Caffeine is present as a salt of chlorogenic acid.
Agreeable smell of coffee is developed which is due to an oil called caffeol
Uses:
Stimulant and diuretic
In Beverage
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