Wild Coffee (African)
Coffea canephora (wild) — Rubiaceae
Italiano: Caffè selvatico africano
Description
Parent species of robusta coffee. Wild Ethiopian/Congo populations. Fruits are edible and sweet; beans are coffee source.
Edibility
6/10
Toxicity: Seeds contain caffeine; moderate consumption
Antinutrients: Minimal
Safe lookalikes: Similar edible species
Dangerous: Verify identification before consumption
Harvest Calendar
JanFebMarAprMayJunJulAugSepOctNovDec
Edible parts: Polpa del frutto, Semi (tostati)
Preparation: Pick ripe red cherries; suck sweet pulp; discard or process beans separately
Flavor: Pulp: sweet, floral, melon-like; seeds: coffee when roasted
Nutrition (per 100g)
Protein: 2.0g
Fat: 0.5g
Fiber: 3.0g
Vitamin C: 20.0mg (22%DV)
Vitamin A: 50mcg (5%DV)
Vitamin E: 1.0mg (6%DV)
Vitamin K: 30mcg (25%DV)
Folate (B9): 20mcg (5%DV)
Calcium: 30.0mg (2%DV)
Iron: 1.0mg (5%DV)
Magnesium: 20mg (4%DV)
Potassium: 200mg (4%DV)
Zinc: 0.3mg (2%DV)
Culinary Uses: Fresh fruit, Coffee Storage: Refrigerate fresh parts
Recipes
- Eat red coffee cherries fresh; avoid central beans
Where It Grows
Continent: Africa
Regions: Africa
Habitat: Forest understory
Important: Always verify plant identification before consumption.
This content is for informational purposes only. Consult reliable sources and
experts before eating any wild plant. Improper identification can be dangerous.
