Reposo

Reposo: The Spanish term for "resting," referring to the critical post-drying stabilization period—typically lasting 30 to 60 days—during which processed parchment coffee is left undisturbed in storage. This resting phase allows the internal moisture within the green coffee beans to equalize and stabilize, enhancing the longevity of the coffee's flavor profile, freshness, and structural integrity prior to hulling, export, and roasting.