Wet-processing starts by removing the outer skin of 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... with a machine called a pulper, then fermenting the remaining fruit (with green bean inside) in water for 8-36 hours. The 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... breaks down 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... 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... layer so it can be removed in a washing channel, then the bean and its outer 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... layer is dried in the sun.