TERMINOLOGY>> Whenever someone talks about coffee in "parchment" ("pergamino" in Spanish) this is what they mean. Parchment is the last major layer of the coffee cherry before you get to the actual seeds of the cherry. (Technically speaking, there's a paper thin layer that surrounds most coffee varieties called "silverskin" that is mostly processed off, but that's kind of another story. Also technically speaking, the seeds/beans of the coffee tree's fruit are called drupes, which is the same as the avocado, but that's also another story). So here we are with a small pile of parchment, so named because as the beans are dried to the desired level of between 10-12% water/moisture, this layer dries into a crackable, but highly protective layer, not too unlike parchment paper. Seeing coffee in parchment is the first time during the harvest that you can see the actual outline of what looks like a coffee bean. Because parchment is such a reliable barrier against external forces, almost all specialty grade coffee is dried then stored ("rested," or, "en reposo") in parchment for up to three months--sometimes even longer--before being hulled at the dry mill, bagged and containerized for the long trip to a broker's and/or importer's warehouse, or in Brown's case, directly to our roasting facility. The resting phase is widely thought to help the beans settle into a more stable organic scenario and, anecdotally, gives them slightly better solubility potential, which means they won't taste as youngish or greenish/vegetal when roasted and brewed. Green coffees that have their parchment removed too soon tend to taste "LOOM-ey" (Loss Of Organic Material) much sooner after arriving into the roaster's hands than those that are rested properly. Hulled parchment from previous harvests is often used as fuel to fire the large mechanical dryers some coffee producers use to bring their coffees down to 10-12%, saving money and using less external resources.