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08 • Controlled Moisture Loss
Drying
Parchment coffee gradually and evenly loses moisture for optimal preservation.
10% to 12% Moisture
Biological Transformation & Agronomy
Wet parchment coffee is transferred onto elevated African drying beds or parabolic solar dryers. Over 12 to 20 days, lots are raked by hand several times daily to ensure gentle moisture reduction from 55% down to an optimal 10%-12%, preserving cup vitality and bean cellular integrity for extended storage.
Agronomic Details
FacilityRaised African drying beds & parabolic solar canopies
Monitoring ToolsDigital grain moisture meter & water activity tester (aw < 0.60)
Drying Period12 to 20 days under gentle shade (< 38°C)
ObjectiveCellular stability, preventing mold, preserving fresh cup life
