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Slimey Seeds

At this stage, just after pulping, the de-skinned seed has a layer of fruity mucilage or fruit that clings to it tenaciously. If it was dried right now, it would be a "pulp natural" but wet-process coffee must be fermeted for 18 hours (time varies) to break down the fruity layer. Then it is cleaned off, and the parchment coffee (the seed inside the white parchment shell) is ready for drying.