So we now have red berries on the Coffea arabica. Which possibly means that they're ripe. I've looked for information about how to tell the difference between ripe and unripe berries, and there don't appear to be any definitive signs. Obviously color is relevant, but beyond that, the only real clue appears to be that they get a little softer. Which since I have no frame of reference for the softness of coffee berries, I'm not sure how I'll know.
I couldn't get a photo of the plant as a whole. I repotted it in late September, and now it only fits in one place in the house -- a corner in the plant room -- and is way too big and heavy to be able to lift out easily. So getting pictures of the entire plant is going to be a very special-occasion sort of thing, at least until it outgrows the corner. (I have no plans for what to do with it after that. We're basically just hoping really hard that it will slow down.)
As for the eventual fate of the berries, there are really only two possibilities: one, I can try to dry, roast, and grind the seeds myself to make a very tiny amount of low-quality coffee, or two, I can plant the seeds and start more plants. I do love coffee, but if you didn't already know I was going to plant the seeds, you must not have been reading PATSP for very long.1
Either way, I'm totally eating the berries. I've wondered what they're like ever since I first read that they're edible. Report on the taste, etc. to follow eventually.
1 (How many new plants would I get from this? Not sure -- I have a total of 13 berries, I think, and normally each one contains two seeds, occasionally one and rarely three. So probably something like 24-27 seeds. Germination is supposed to be like 95% for seeds that have been allowed to dry for eight weeks, but since I don't know what I'm doing, let's figure 75% instead. That'd be 18-20 new plants.)