The parchment layer in coffee plays a crucial role in the overall quality and characteristics of the brew. During the fermentation process, the parchment layer helps develop the complex flavors and aromas that coffee is known for. It also acts as a protective barrier, preventing the coffee from absorbing unwanted flavors and odors. The removal of the parchment layer in the wet-hulling process, while necessary for drying in humid conditions, can impact the aroma of the final coffee, resulting in the earthy and savory characteristics often found in Indonesian coffees.