What is parchment coffee? What are the characteristics of parchment coffee?

Definition of parchment coffee.

Parchment coffee is the part of the coffee bean that has been removed from the outside of the rice crust (cherry) but has not had the protective paddy peel removed. They also call them silk eggplant.

Parchment coffee is an intermediate stage in the process of preliminary processing of coffee beans. Instead of being dried, from the coffee fruit, the whole fruit will be passed through the machine to lose this rice crust, leaving only the paddy crust. Then, they are sun-dried or dried and then ground into coffee beans.

What is parchment coffee?

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What are the characteristics of parchment coffee?

According to the traditional processing method of Vietnam, people dry the whole ripe fruit and then grind the green coffee. This is a dry preliminary method – natural process. However, when the fruit is dried, it will take up to 20-30 days if the weather is not favorable.

With parchment coffee – by removing the cherries, natural sun drying takes less time. Usually only 3-15 days depending on favorable weather conditions or not. Accordingly, farmers less labor to dry, clean, roast… while drying. And this approach has helped increase the quality of coffee beans. They are also more convenient to store than whole dried coffee because they are lighter in weight to save space.

This is a new preliminary processing method applied by farmers, previously only available in large preliminary processing factories. But at present, only a few coffee areas have a lot of sunlight and dew; For example, Cau Dat – Da Lat, many farmers did it this way to save time for drying.

Storing parchment coffee is easier than green coffee. Because they have a shell that protects the beans from environmental influences such as air, temperature, light, humidity, … that reduce the coffee flavor.

What are the characteristics of parchment coffee?

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Parchment coffee processing process

There are two methods of coffee processing: dry processing and wet processing. With Arabica coffee mostly using wet processing methods; and a part of Robusta coffee is also processed in a wet (or semi-wet) method if requested by the customer.

Robusta coffee, because the harvest season is usually the dry season; So people apply dry processing to take advantage of solar energy.

See more: The current popular coffee processing method.

Wet processing

After picking, coffee must be selected for specific types of green fruit, dried fruit, remove impurities … Ripe coffee fruit is put into a fresh mill to remove the peel of the fruit. The coffee bean has peeled the fruit, and the husk is called the parchment coffee.

To remove the viscous layer outside the husk; need to go through a soak and wash phase. So this method is called wet processing.

Coffee after removing the outer layer of oil and washed off is wet parchment coffee. This coffee is dried and dried (humidity below 10 – 12%) called dry parchment coffee.

If the fresh cherries are the input to wet processing, the dry parchment coffee product is the output of the process.

Dry parchment coffee goes through the process of removing the husks and polishing the green coffee beans. Green coffee has undergone new classification to become commercial coffee for trade.

If the fresh cherries are the input to wet processing, the dry parchment coffee product is the output of the process.

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Dry processing

The harvested berries are not freshly grated, but dried until the moisture content drops to 12-13%. Usually 1 batch of coffee is dried in 25-30 days. Then they are rubbed with coffee drying machines; remove the peel of fruit, dry rice husks we get the finished coffee beans.

In addition to the above two methods, in our country often apply half-wet processing method (honey). In this method, people rub fresh coffee berries with a fresh grinder with a part of the viscous brushed off and then dried; Do not ferment and rinse completely.


Finished coffee must be preserved to ensure that it has been dried to reach the moisture content of 11-12%; and do not allow the dry coffee to get wet again. Reduce the impurity rate in the finished coffee to the lowest level, not more than 0.5%.

Synthesized from many sources.