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 dry, and we abbreviate it DP sometimes). 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 of the skin from the coffee, like More or forced demucilage
Demucilage 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, fruit that surrounds the seed. It clings 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 on the patio, bed, or a mechanical More coffee covered in the sticky 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. 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 fermentationA key part of the wet process of coffee fruit is overnight fermentation, to break down the fruit (mucilage) layer that tenaciously clings to the coffee seed, so it can be washed off. Fermentation must 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 the difference in terms of these two More layer is allowed to dry on the parchment.
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