What is the layer known for its protective characteristic that surrounds the coffee seed/discovery?

The layer known for its protective characteristic that surrounds the coffee seed is called parchment. This layer forms after the coffee cherry is harvested and processed. When the cherry is pulped, the layer protects the coffee beans during the drying process, preserving their quality and flavor. The parchment layer is tough and acts as a barrier against environmental factors, which can influence the beans' development and flavor profile if not properly managed.

In contrast, the other options refer to different layers or components of the coffee cherry or bean. The outer skin is the initial protective layer of the cherry, while silver skin is a thin, papery layer that covers the coffee bean itself after the parchment layer has been removed. Mucilage refers to the sticky substance that covers the coffee bean immediately after pulping and is usually removed in a washing process. Each component plays a role in the coffee processing chain, but it is the parchment that serves as the primary protective layer surrounding the seed.