Treatment of Coffee beans drying Sidamo guji coffee beans

Drying is the cheapest, simplest and most traditional way to process coffee beans. When processing, the harvested fruit should be spread on concrete floor, brick floor or straw mat. Ideally in the sun and raked at regular intervals to prevent fermentation. If it rains or the temperature drops, the fruits must be covered to prevent damage.

After about 4 weeks, the moisture content of each fruit will drop to about 12%, when the fruit is dry. The skin is dark brown and brittle, and you can hear the coffee beans rattling inside the shell.

This process requires more technology than it appears. Because coffee beans can be overdried, if this happens, the coffee is vulnerable to damage at the next stage, shelling. Conversely, coffee beans that are not sufficiently dried are also vulnerable to damage. The next step is to store the dried fruit in the cellar for a while. During this time, the moisture in the fresh coffee beans continues to evaporate.