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And this is wet-processed parchment. It's not the best quality, but this coffee was depulped, fermented (I was told it requires 20 hours at this altitude and climate, washed and laid out to dry. Drying coffee like this in Peru is something we want to change, introducing pastic solar tarps that go over raised drying beds, a bit like a modern dome-roofed greenhouse but open on the ends - this keeps coffee safe from showers, allows for more heat buildup, and air movement around the coffee.