A juicy pulp encloses a double membrane, or endocarp, and within the latter are the seeds which constitute the coffee of commerce.
The stone enclosing the kernel is called the endocarp, while the pulpy or succulent part is called the mesocarp.
The endocarp, which is ordinarily designated as the shell, is very hard and splits more or less easily into two equal parts.
The endocarp is usually hard, forming the stone (putamen) of the fruit, which encloses the kernel or seed.
This endocarp is covered with fibres which penetrate the pulp.
Beneath this is a part like tissue paper, spoken of technically as the parchment, but known scientifically as the endocarp.
The endocarp is hard and forms the shell which encloses the seed.
Fruit drupe-like when fresh, more or less compressed; endocarp (nutlet) crustaceous.
The hard inner layer of the pericarp of many fruits, such as the layer that forms the pit or stone of a cherry, peach, or olive. Compare exocarp, mesocarp.