Parchment

Green coffeeGreen coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted, ground and prepared as an infusion.: Coffee More still in its outer shell, before dry-milling, is called Parchment coffee (pergamino). In 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, coffee is peeled, 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, washed and then ready for drying on the patio, bed, or a mechanical dryerMechanical dryers are used as an alternative to sun-drying coffee on a patio, either due to poor weather, or when the patio does not have enough capacity. It is not considered as good as sun-drying More. It is called parchment coffee because it is protected by an outer shell, which will be removed as the first step of dry milling, when the coffee is ready to export. While in parchment, it is critical that parchment coffee is rested for between 30-60 days. In Spanish, parchment coffee is called pergamino.