Typical Flavors: Earthy, savory, herbaceous, heavy body, dark chocolate, nutty
After harvesting, the coffee is often depulped in small machines on-site at a farm or household, and then the depulped seeds are stored in plastic tanks or jute sacks to await delivery to a collection point. (Sometimes cherry is delivered to the mill instead, depending on the producer’s available resources.) While in these containers, the mucilage is available for microorganisms to begin to metabolize the sugars, acids, moisture, and other compounds in the mucilage, which remains clinging to the seeds. The coffee is then delivered at high moisture to a market, collector, or receiving point, where it is purchased and then transported and/or sold to a mill for hulling.