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When the coffee is dried to 12%, it is left to rest (reposo) for varying degrees of time, allowing moisture to even out, and the coffee to stabilize. Bad lots might not be rested at all. Good lots are rested 30-60 days in parchment. Then the "preparation" of the coffee starts with this, the Peeler, that takes the parchment off the green seed. The skin is burned, as you saw, in the dryers, and the green bean is ready to be screened, and sorted by denisty.