Skin

The outermost layer of the coffee cherry that serves to protect the fruit. Also referred to as “parchment,” “silverskin.” The skin is removed (dehusked) during processing, either during pulping or drying. The removal and handling of the cherry skin during processing affect the fermentation process (yeast breaking down the mucilage). Ultimately, this impacts the flavor potential of the beans and the texture of the final cup (watery, oily, creamy, gritty).