The Drying Process

Coffee beans are dried after they are harvested in order to remove the outer layer of the fruit, called the cherry. This process is called "pulping." After the cherries are pulped, the beans are sorted according to size and weight, and then they are put into tanks of water for "fermentation," which helps remove the slimy layer that covers the beans.

Once the beans have been fermented, they are ready to be dried. There are two main methods for drying coffee beans: natural and mechanical. Natural drying involves spreading the beans out in the sun on large patios or raised beds, where they are raked and turned regularly to ensure even drying. Mechanical drying, also known as "dry milling," involves using machines to blow hot air over the beans to speed up the drying process.

The method of drying coffee beans has evolved over time. In the past, coffee beans were often sun-dried on rooftops or in courtyards, which was a slow and labor-intensive process. Today, most coffee producers use mechanical dryers, which are more efficient and allow for more precise control over the drying process. Regardless of the method used, the goal is to evenly dry the beans to a moisture content of about 11-12%, which is the ideal level for storage and transportation.