Wet-Process Coffee Parchment

Here is an image of typical wet-process parchment or pergamino coffee. The coffee fruit has it's outer skin removed (pulped), then the fruity layer that clings to the parchment shell is fermented off. It is washed and then laid on patios to dry for a week or so. Once it reaches 11 or12% moisture, it is "rested" for up to 2 months to stabilize, then ready for dry-milling (hulling the green bean out of the parchment, screening, sorting) and export.

Date		6/25/2008 12:44:22
Camera model		Canon EOS 40D
Shutter speed		1/200
Aperture		f/4.0
Exposure bias		0.00
Exposure		Not defined
Focal length		100mm
Flash		Off
Metering		Pattern
ISO sensitivity		400

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