When the beans are dried, they are called parchment. The dried beans are then stored in a cool dry storeroom. A dehumidifier is used by Country Samurai to regulate the moisture level. Storing parchment properly, on the other hand, ages the beans similar to that of aging wine. The coffee taste becomes more smooth with aging.
Samurai hulls parchment only when more green beans are needed for roasting.
Storing green beans for extended periods tend to lose flavor since the green beans are more exposed to the elements. In the parchment form, the beans are protected with a layer of hull plus another covering called the silverskin. Both are removed during the process of hulling. Grading After hulling, the green beans are then graded to the respective Hawaii Department of Agriculture grading scale of Extra Fancy, Fancy, No. 1, Prime, Peaberry and No. 3. Beans graded by size from largest to smallest are Extra Fancy, Fancy, No.1, and Prime, respectively.