The 2 seeds (or beans) lie juxtaposed, every clothed individually by one other skinny sheath referred to as the spermoderm, or silver pores and skin, a gaggle of sclerenchyma cells that firmly adhere to the beans. Ultimately, through the roasting course of, these skins fall off and develop into the so-called chaff. A small share of espresso berries will develop only one seed, sometimes called a peaberry, which is believed to supply sweeter-tasting espresso.
