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.
