Coffee Parchment
Parchment coffee refers to beans that have been processed and dried, but still have the parchment layer intact — typically the stage right before final milling. This is a crucial intermediate phase in the coffee value chain. At this point, the beans are stable and storable, but not yet ready for export or roasting.
The parchment layer forms after processing, particularly in washed and honey methods. Once the mucilage is removed, the beans are dried with the parchment on, protecting the inner seed during drying and storage. At the dry mill, the parchment is hulled off to produce green coffee.
The difference between parchment coffee and green coffee is...
Parchment coffee still has a thin outer shell (parchment layer) around the bean. Green coffee is the result of removing that layer through dry milling. Parchment coffee is not export-ready, while green coffee is cleaned, graded, and packed for shipment.
Parchment in specialty vs commercial coffee
In commercial systems, parchment might be dried and stored in bulk without much control over moisture content or cleanliness. In specialty coffee, drying parchment to the right moisture level (usually around 10–11%) and keeping it clean and well-ventilated during storage is essential for preserving quality.
Specialty producers and mills often dry parchment on raised beds, stir regularly, and rest the coffee in clean, dry warehouses. This ensures better shelf life, clarity in the cup, and fewer physical defects at the green stage.
How Nordic Approach works with parchment coffee
We buy coffee after it’s processed and dried, often while still in parchment. This gives us more control and insight into the post-harvest process. We work with mills and exporters that maintain quality through storage and hulling, ensuring the parchment protects — not compromises — the beans.
By understanding how parchment affects drying, stability, and final cup quality, we can support producers in improving this stage. Whether it's guidance on drying practices or storage layout, parchment coffee is one of the key checkpoints for preserving flavour potential.