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Parchment
Also known as café en pergamino · parchment coffee · endocarpio · parche
What it is and what sets it apart: Not cherry cascara or ready green—the mid stage of washed and honey lots. Wet-hulled removes it before full drying.
How it is done: After pulp (± mucilage) → dry parchment → rest → dry-mill hull → green coffee.
Flavours and cup benefits: You do not roast parchment at home. Helps read moisture, density and mill reports.
Technical notes: Target moisture ~10–12% before hulling (by origin). Label: parchment.
Common mistakes: Do not confuse with cascara or export green. Do not roast parchment.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.