In the coffee processing process, which layer contains the majority of the fruit pulp?

The correct answer is the pulp, which is a crucial layer in the coffee processing process. The pulp is the outer fleshy part of the coffee cherry and contains a significant amount of the fruit's natural sugars and moisture. This layer plays a vital role in the fermentation process during coffee processing, as it encloses the beans and contributes to their overall flavor development.

While mucilage is also present and contains some sugars, it is the layer directly beneath the pulp and mainly consists of a sticky, gelatinous substance that adheres to the beans. Parchment is the thin layer that surrounds the beans after the pulp has been removed, and silver skin is the final, thin layer that remains on the bean after processing, often not contributing directly to the flavor profile. Understanding the pulp’s role helps in comprehending how different processing methods can influence the taste and quality of the final coffee product.