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What it is and what sets it apart: Explains why washed (removed), honey (left) and natural (whole fruit) taste different.
How it is done: After pulping it sticks; degraded by ferment, enzymes or demucilagers—or dried on (honey).
Flavours and cup benefits: Adds sweetness/body when kept; clarity when cleanly removed. Over-ferment = acetic/dirty.
Technical notes: High Brix = aroma potential and risk. Label: mill concept, not a solo process.
Common mistakes: Mucilage is not a defect. Do not confuse with parchment or cascara.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.