Parchment resting

Also known as parchment resting · reposo · conditioning parchment · descanso en pergamino

What it is and what sets it apart: Not fermentation—conditioning. Improves perceived density and eases fast-dry stress.

How it is done: After target moisture → clean bins → weeks/months → hull and grade.

Flavours and cup benefits: More stable, rounded cup. Export quality; poor storage = baggy/mold.

Technical notes: Watch RH and pests. Label: rested in parchment.

Common mistakes: Do not always hull immediately “for freshness”. Do not confuse rest with defective ageing.

In Cafesito

Save coffees to your pantry, brew with method and keep your diary.