Pulping

The first step in processing wet-process coffee, pulp natural or forced demucilage coffees. Pulping simply refers to removing the skins from the coffee fruit, leaving the parchment coffee covered in the sticky mucilage 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 fermentation. For Pulp Natural or “Honey” (Miel) coffees the fruity layer is allowed to dry on the parchment.

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