Processing Methods
Parchment
The thin, papery endocarp layer that encases the coffee bean beneath the mucilage, also called pergamino in Spanish. Coffee is typically stored and rested in parchment form after wet processing to protect quality.
Detaylı
After washing, coffee is dried to 10-12% moisture in its parchment shell, then rested (reposo) for 30-60 days in climate-controlled warehouses. This resting period allows moisture to equalize within the bean, improving roast consistency. Parchment is removed by a dry mill (hulling machine) just before export. The quality of parchment drying — even and slow — is considered as important as fermentation in determining final cup quality.
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