One of the most interesting and easy plants for cold climate gardeners is the Coffea arabica. I’ve had a potted one for years. It lives in a shady spot in the backyard in summer. In the colder months, I move it indoors to an east-facing window. Last May, per usual, my tree (about five-feet tall because I prune it regularly) produced a crop of small, white flowers. Nine months later, I have very ripe coffee cherries. (You can see the remains of the flowers at the tips of the cherries.) Inside each cherry are two coffee beans, which are the seeds of the coffee plant.
I’ve never tried to roast the beans (too much trouble and a home oven isn’t great for roasting coffee), but yesterday I tested a cherry. There’s not much pulp on it, but what there is, is deliciously sweet. In countries where coffee is grown, sometimes the pulp is dried and used as a tea. The tea, called cascara, is rich in antioxidants. Now, a Hawaiian company called Kona Red is producing a coffee berry juice. Last week, Walmart began offering the juice in 2,100 of its stores. I may have a new use for my next crop!