After the coffee berries are harvested and sorted, the cherries are depulped through an industrial machine. A thin sticky mucilage layer remains, which is removed by fermenting the fruit in a tank ...

Researchers at the University of Costa Rica have discovered that coffee mucilage, a waste product of coffee production, contains antimicrobial polyphenols that inhibit the growth of food spoilage ...

fresh-picked Arabica coffee cherries are washed and de-pulped (a mechanical process removing the mucilage, or flesh of the fruit) before drying. While some Ethiopian farmers use that process ...

In Erdek, local fishermen at the harbor’s coffee shop expressed their concerns, referring to the mucilage as "slime" (salya).