A key part of the wet processWet-processing starts by removing the outer skin of the coffee cherry with a machine called a pulper, then fermenting the remaining fruit (with green bean inside) in water for 8-36 hours. The fermentation breaks down More of coffee fruit is overnight fermentation, to break down the fruit (mucilage
Mucilage indicates the fruity layer of the coffee cherry, between the outer skin and the parchment layer that surrounds the seed. It readily clings to the inner parchment holding the green bean. Think of the More) layer that tenaciously clings to the coffee seed, so it can be washed off. Fermentation must be done soon after picking the cherry
Either a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or referring to the fruit of the coffee More from the tree, and lasts 12 – 24 hours depending on temperatures and other factors. When you feel the slimy coffee and the parchmentGreen coffee still in its outer shell, before dry-milling, is called Parchment coffee (pergamino). In the wet process, coffee is peeled, fermented, washed and then ready for drying on the patio, bed, or a mechanical More layer feels rough like sandpaper, the coffee is ready to wash. Good fermentation and subsequent drying can lead to the cleanest coffee flavors in wet-process lots. Note that when I talk about fermentation, I don’t mean to imply that the coffee seed is subject to fermentation. That would create defective coffee. The fruit coating the outer parchment skin is broken down with the action of peptic enzymes in the coffee. Cacao is fermentedAs a defect flavor, a fruit quality in a coffee that is excessively ripe, toward rotten. Fermented flavor can be the result of poor wet-processing, over-ripe cherry, or some other contamination in the processing. As More, coffee is not.
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