The coffee bean is the seed of a coffee cherry.  Each winter (dry season) the ripe, red cherries are harvested using a variety of methods.  The bean is covered by several layers including the silver skin, parchment (pergamino), mucilage, pulp, and skin.  The interaction of the sweet mucilage with the coffee seeds governs much of the flavor of coffee as does the process in which the coffee beans are retrieved from the cherry.  There are three processes that are commonly practiced including the wet-process, the dry-process, and the semi-washed method.

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