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.