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Updated: June 24, 2025
The coffee is now said to be in the parchment, i.e. the two lobes of the bean are still covered by a parchment-like skin, and in this condition the bean is washed down into the fermenting-tanks, where it remains for thirty-six hours. After a final washing, it is dried in the sun in large wooden trays running on wheels, or else on concrete platforms.
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