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An example of the parchment coffee. From this I can see that some amount of the fruity mucilage layer on the cherry was left on the parchment skin layer, and allowed to dry that way. Perhaps this coffee was produced using a demucilager after removing the skin, and the demucilager had the water pressure turned down to allow prevent total "washing" of the coffee. This will affect the cup quality, as it does in Brazil where they have the "pulped naturals" and all the mucilage is left on the parchment layer to dry.