Mucilage
Gelatinous layer of pectins and sugars surrounding the parchment coffee bean, between pulp and parchment. High fermentable sugar content. Its partial (honey process) or total (natural) retention influences the final aromatic profile.
Gelatinous layer of pectins and sugars surrounding the parchment coffee bean, between pulp and parchment. High fermentable sugar content. Its partial (honey process) or total (natural) retention influences the final aromatic profile.