Parchment coffee, also known as cascara coffee or parchment coffee, is a crucial stage in the coffee production process before the beans reach consumers' cups. In this comprehensive guide, we'll explore in detail what parchment coffee is, how it's produced, and how it affects the final quality of the cup of coffee.
What is CafΓ© Pergamino?
Parchment coffee is the intermediate stage between cherry coffee and green coffee. After harvesting, the coffee beans are enclosed in a layer of skin and pulp, known as the cherry. To reach the green coffee stage, the beans must undergo a process of pulp and skin removal.
Parchment coffee is the result of this process, where the beans are held within a thin, tough membrane, known as parchment, which protects them during drying and storage.
Want to know how to store parchment coffee? Read our article here.
Parchment Coffee Production Process
The parchment coffee production process begins with the harvesting of the ripe coffee beans. Once harvested, the beans undergo a pulping process to remove the outer pulp. The coffee beans are then placed in fermentation tanks, where the remaining pulp is removed and the drying process begins. After fermentation, the beans are washed to remove any residue and left to dry in the sun or in mechanical dryers until they reach the optimal moisture level.
Once dried, coffee beans are enclosed in a thin, crisp membrane, known as parchment, which protects the beans during shipping and storage.
Importance of Parchment Coffee in Coffee Quality
Parchment coffee plays a crucial role in the final quality of coffee. During the drying process, the parchment membrane allows the beans to retain their moisture and develop complex flavors and aromas. Furthermore, the parchment protects the beans from moisture and damage during shipping, helping to preserve their freshness and quality. Proper removal of the parchment before roasting is essential to ensure an even roast and consistent coffee quality.
Environmental Sustainability
Parchment coffee, being a protective layer for coffee beans, can have environmental benefits. For example, After the beans are processed to remove the parchment and the green coffee beans are extracted, the remaining parchment can be used as organic fertilizer or as fuel in renewable energy processes, thus contributing to environmental sustainability on coffee farms.
Regional Varieties
Different coffee-producing regions may experience variations in the quality and characteristics of parchment coffee due to factors such as altitude, climate, and local farming practices. Some regions may produce parchment coffees with unique and distinctive flavor profiles, making them highly valued products in the international specialty coffee market.
Innovations in the Production Process
In the quest to improve coffee quality, producers and coffee experts continue to develop new techniques and technologies for processing parchment coffee. This includes innovative fermentation, drying, and storage methods that can influence the quality and complexity of the final coffee's flavors and aromas.
Relationship with Specialty Coffee
Parchment coffee is especially valued in the specialty coffee world, where quality, traceability, and transparency in the production process are valued. High-quality parchment coffees often command premium prices in the market due to their exceptional flavor profile and the sustainable and ethical practices associated with their production.
In short, parchment coffee is a crucial stage in the coffee production process, where coffee beans are enclosed in a thin, tough membrane after the pulp and skin have been removed. This membrane protects the beans during drying and storage and plays a key role in preserving the coffee's quality and flavor. Understanding the production process of parchment coffee is essential to appreciating the complexity and quality of the coffee. that we enjoy in our daily cups.