Processing

The removal of the cherryEither 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 and 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 from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural dry, and we abbreviate it DP sometimes). The type of processing is chosen to produce different cup qualities, or sometimes is just a matter of tradition, logistics or economics. In a nutshell, washed coffees are brought to a mill soon after picking, the coffee cherryOriginally coffee literature referred to the fruit of the tree as a "berry" but in time it became a cherry. It is of course neither. Nor is the seed of the coffee a bean. All More is depulped, allowed to fermentAs an aroma or flavor in coffee, ferment is a defect taste, resulting from bad processing or other factors. Ferment is the sour, often vinegar-like, that results from several possible problems. It might be the More, washed to remove all pulp, laid on patios or run through an electric dryer, removed from their final skin called parchment, and sorted. Dry -processing involves laying out the cherries on patios or roofs, and later removing the skin, pulp and parchment in one fell swoop. Dry processed coffees are more yellowish-green because there’s more silverskinOn dried green bean coffee, the thin inner-parchment layer that clings to the bean and lines the crease on the flat side. Silverskin becomes chaff and falls off the bean during roasting. It is a More (chaffChaff is paper-like skin that comes off the coffee in the roasting process. Chaff from roasting is part of the innermost skin (the silverskin) of the coffee fruit that still cling to the beans after More) attached to the bean. They look rangy, but often have more bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing More and character in the cup.