Green coffee still in it’s outer shell, before dry-milling, is called Parchment coffee (pergamino). In the wet process, coffee is peeled, fermented, washed and then ready for drying on the patio, bed, or a mechanical dryer. It is called parchment coffee because it is protected by an outer shell, which will be removed as the first step of dry milling, when the coffee is ready to export. While in parchment, it is critical that parchment coffee is rested for between 30-60 days. In Spanish, parchment coffee is called pergamino.