**3. Characteristics of coffee**

Coffees are berries obtained from a perennial and topical plant (cafeto) [3]. The coffee beans are morphologically very variable and have different shapes, colors, and sizes. Internally, seeds are found (usually two per fruit), which are processed and used to prepare infusions [3].

Plants have a cleft in the central part of the seed. Depending on the species, it is possible to find small shrubs or trees larger than 10 m. The leaves are simple, opposite, and with stipules and present variability both in size and texture. The plant has white and tubular flowers, which are complete, i.e., all organs are in the same flower [2]. The root is a vital organ for the coffee plant, because through it, the plant takes the water and nutrients for its growth and also is an anchor to the soil [3]. The coffee plant has a main root that can reach a depth of up to 50 cm, from which other thick roots are available to support the thinner ones in charge of absorbing nutrients. The stem forms the skeleton of the coffee tree along with the branches with leaves, flowers, and finally, the fruits (www.cafedecolombia.com).

Because of the union of the grain of pollen with the ovule, the fruit and seeds are formed. The coffee fruit is a cherry that is divided into three layers: epicarp or skin, which is the outermost layer; mesocarp or pulp, which forms a sweet and aromatic pulp of mucilaginous nature, protected by a yellow cellulose layer called parchment or endocarp; and finally a silvery layer, which covers the two oval-shaped grains called endosperm [11].
