Description
Basic information:
It is the process by which the coffee that has been depulped product of the harvest and put later in fermenters stops later to its drying in solar dryers which is obtained in the end the coffee parchment the cuazl is stored, later this coffee is threshed is to say the shell is removed and it passes to coffee in gold which toasted and ground can already be tasted in a cup.
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Keeping the coffee in parchment without threshing makes it retain its organoleptic, physical and health characteristics for the theme of roasting.
