And here is the parchment coffee. This has had the outer skin removed, and some of the fruity mucilage taken off. Actually you can see by the yellowish staines on the parchment that Tulio had the water turned way down when he processed this lot, which leaves more mucilage on the parchment. I prefer the parchment to look like this, rather than fully stripping off all the fruity pulp. I think it improves the cup quality (honeyed sweetness, more body, a little more rustic cup) and gives it the qualities of a Pulped Natural cup.