The material we call a coffee bean is a seed found inside a coffee cherry. The fruit develops on the plant and is harvested when suitable for the intended processing. Its surrounding pulp and other layers explain why there is more than one route from picking to green coffee.
Color can provide a ripeness clue, but not every variety follows the same red-fruit pattern. Some varieties ripen to yellow. The source also notes that the fruit itself has uses beyond the roasted seed, including dried coffee cherry sold as cascara.
Keep those products distinct when shopping. Cascara is made from coffee fruit material and is prepared differently from roasted coffee beans; its identity should be clear on the package. Likewise, a processing name describes how the producer handled fruit around the seed, not simply the color of a ripe cherry. Seeing the bean as part of a fruit makes washed, natural and related methods easier to understand without turning one visible feature into a complete quality judgment.
The conversation
A good question can make a better brew.