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05 • Physiological Ripeness
Ripening
The cherry reaches peak ripeness, turning bright red or purple and accumulating sugars.
20° - 24° Brix
Biological Transformation & Agronomy
The coffee cherry arrives at its physiological pinnacle. Chlorophyll degradation gives way to anthocyanins, turning the skin a lustrous scarlet or deep wine red. Inside, the mucilage layer turns sweet, viscous, and translucent, hitting 20° to 24° Brix—the gold standard for specialty grade coffee.
Agronomic Details
Sugar Concentration20° to 24° Brix on optical refractometer
PigmentationBlood red, ruby, or deep wine purple
Mucilage ConsistencyRich in pectins, viscous and honey-sweet
Critical WindowPicked immediately to prevent over-fermentation on branch
