The gluey substance surrounding each of the two coffee seeds. Mucilage is found between the skin and the parchment of the coffee cherry.

Mucilage is a sticky, sugary substance that surrounds the coffee beans inside the coffee cherry. It is composed primarily of sugars, pectins, and cellulose and it is an important part of the coffee cherry. Mucilage is created by the coffee tree to protect the coffee beans as they develop.

Mucilage is removed during the coffee processing, which can be done by using the wet method or the dry method. In the wet method, the coffee cherries are first fermented, allowing the enzymes to break down the mucilage, and then the beans are washed and separated from the remaining fruit. In the dry method, the coffee cherries are dried in the sun, and then the beans are separated from the dried fruit by mechanical means.

Mucilage has a high sugar content, and it can affect the taste of the coffee if it is not removed properly. If too much mucilage remains on the beans, it can contribute to a sour or fermented flavuor in the coffee. Additionally, if the beans are not washed or dried properly, it can also affect the quality of the coffee.

Mucilage is also used in cosmetics and beauty products.

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