The first step in processingThe removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural... ...more wet-process coffee, pulp naturalPulp natural is a hybrid method of processing coffee to transform it from the tree fruit to a green bean, ready for export. Specifically, it involves the removal... ...more or forced demucilageDemucilage refers to a method to remove the fruity layer of coffee cherry... the called mucilage. Mucilage is the layer between the outer skin and the parchment layer,... ...more coffees. Pulping simply refers to removing the skins from the coffee fruit, leaving 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... ...more coffee covered in the sticky mucilageMucilage 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... ...more layer. Imagine the way fruit sticks to the pit of a plum, and this is how coffee emerges from the pulper. For wet-process coffees, the mucilage is broken down by fermentationFermentation in coffee processing traditionally referred to the stage in wet-processing of the coffee. We now understand that fermentation happens more broadly in nearly all processes, including honey... ...more. For Pulp Natural or “Honey” (Miel) coffees the fruityIn some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see... ...more layer is allowed to dry on the parchment.
