Coffee Lingo: Reposado

Reposado: (adj.) it’s like nap-time for green coffee beans.

After coffee is harvested, pulped, washed, and dried, it is left in its parchment (a thin skin around the bean) for 30 days. During this period, the coffee is referred to as reposado, Spanish for “resting.” The reposo (“rest”) allows the coffee’s moisture levels to normalize and distribute more evenly throughout the beans. Many Latin American coffee producers insist this period is crucial to developing a pleasant, consistent flavor throughout the coffee.


About La Colombe Coffee Roasters (505 Articles)
Take life to the next level. Everyone deserves cafe quality coffee, anywhere. #CafeAnywhere

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: