I was cleaning up my computer files when I ran into this picture taken in the Dominican Republic, showing the multiple stages of coffee:

CHERRIES: coffee as it is picked from the tree.  The seed is inside a husk, which is inside the cherry

NATURALS: while most coffee is de-pulped using water to then leave the cherry in the husk for drying, this is a process dries the cherry alltogether.  Typically it takes place as a way to clear all remaining cherries off the trees for the last picking of the year.  It contains mostly low-quality cherries that were not picked through the staggered harvests.  We are experimenting with  microlots that utilize this method for high quality cherries in the prime pickings.  This creates a very distinct fruit and wine flavor profile.

PARCHMENT: otherwise known as “pergamino”.   This is what comes out of the cherry.  It is then dried, typically on patios in the sun.   The husk is removed prior to exporting.

GREEN: this is how we receive the coffee for roasting.  It’s essentially the seed of the coffee cherry.  It has a nice fruity smell and it is very dense.

ROASTED: ...