Coffee bean such fatty acids – 3-methyl-valeric acid (sour, green-herbaceous, unpleasant odor), acetaldehyde (pungent-nauseating odor, even when highly diluted, present in dried green coffee beans at concentrations of about 5 mg/kg), propanal (choking effect on respiratory system, penetrating-nauseating), butanal (nauseating effect, present in dried green coffee beans at 2 to 7 mg/kg), or pentanal (very repulsive nauseating effect). Coffee bean A coffee bean is a seed of the coffee plant and the source for coffee. It is the pit inside the red or purple fruit often referred to as a cherry. Just like ordinary cherries, the coffee fruit is also a so-called
History of coffee group were the first to have recognized the energizing effect of the native coffee plant. Oromo tribesmen who consumed it were hunters who left on days-long treks and benefitted from the coffee plants ability to quell hunger and provide more energy. Studies of genetic diversity have been performed on "Coffea arabica" varieties, which were found to be of low diversity but with retention of some residual heterozygosity from ancestral materials, and closely related diploid species "Coffea canephora" and "C. liberica"; however, no direct evidence has ever been found indicating where in Africa coffee grew or who among the natives might