Coffee fruit (Coffea arabica)

Table of Contents

Other names

Coffee Cherry
Coffee Berry Extract
Whole Coffee Fruit Concentrate

Synopsis

Coffee fruit—also known as coffee cherry or coffee berry—is the fleshy outer portion of the coffee plant’s fruit that surrounds the coffee bean (which is actually the seed). Derived from species like Coffea arabica, the fruit is typically discarded during traditional coffee production but has gained recognition in recent years as a functional superfruit rich in antioxidants, polyphenols, and brain-boosting compounds.

Coffee fruit contains a small amount of natural caffeine (less than the coffee bean) along with chlorogenic acids, ferulic acid, procyanidins, and flavonoids, all of which contribute to its antioxidant, anti-inflammatory, and neuroprotective effects. Its most notable benefit, backed by emerging research, is its ability to increase levels of brain-derived neurotrophic factor (BDNF)—a protein critical for learning, memory, mood regulation, and neuroplasticity. BDNF supports the survival of neurons and plays a central role in preventing cognitive decline.

Because of this action, coffee fruit extracts are increasingly used in nootropic supplements for mental clarity, focus, and age-related cognitive support, often under branded names like NeuroFactor®. Some formulations pair it with ingredients like lion’s mane, green tea extract, or bacopa for synergistic brain health benefits.

In addition to its effects on the brain, coffee fruit offers mild energy and mood support, immune-modulating properties, and general cellular protection due to its antioxidant profile. It is consumed as juice, extract, or powder and is often included in functional beverages and nutritional supplements.

Historical Use
Historically, the coffee fruit itself was consumed well before the bean was widely roasted and brewed. In Ethiopia, where the coffee plant originates, people traditionally chewed the whole coffee cherry or created a fermented, energy-rich drink from the pulp and husk. These early uses capitalized on the mild stimulating effect and nutritional value of the whole fruit.

In Yemen, dried coffee cherries—known as qishr—were brewed into a mildly caffeinated tea, a tradition that continues today. This tea, made from the dried skin and pulp, is lighter than brewed coffee and offers more of the subtle fruity, floral notes of the coffee cherry.

Despite its long-standing presence in local traditions, the medicinal potential of coffee fruit was largely overlooked in the West until the 21st century. With the rise of functional foods, brain health research, and sustainable agriculture, attention has shifted back to the fruit for its nutritional and neurological value.

Today, coffee fruit is celebrated not just as a nootropic and antioxidant source, but also as a sustainable byproduct of coffee production—transforming waste into wellness in both modern formulations and traditional revivals.

Uses: Health Conditions

None

Body Systems

Brain (Science)
Immune System (Science)
Parasympathetic Nervous System (Science)
Sympathetic Nervous System (Science)