Coffee cherries are primarily dried using methods like the dry method, which is known for its simplicity and cost-effectiveness.
According to the dry method, harvested coffee cherries are spread out to dry in sunlight. This traditional process is straightforward and relies on natural heat and airflow to reduce the moisture content of the cherries.
The drying process isn't simply passive. To ensure even drying and prevent mold or fermentation, the cherries are periodically raked and turned. This regular turning helps expose all sides of the cherries to the sun and air.
This sun-drying process continues for approximately seven to 10 days, depending on weather conditions and humidity. The goal is to reduce the moisture content of the cherries to a specific level, typically around 11 percent. As the cherries dry, their outer shell undergoes a transformation, turning brown and becoming brittle. You can often tell they are sufficiently dry when the beans inside rattle around.
Here's a breakdown of the dry method:
- Spreading: Harvested coffee cherries are spread out thinly in a single layer on patios, mats, or raised beds.
- Sun Drying: They are left to dry naturally under direct sunlight.
- Raking and Turning: The cherries are regularly raked or turned throughout the day to promote uniform drying. This is crucial to prevent mildew or spoilage.
- Monitoring: The process continues until the moisture content reaches the desired level (around 11%). The visual cues of the outer shell turning brown and the beans rattling inside indicate readiness.
- Duration: This typically takes about 7 to 10 days.
This dry method is the simplest and cheapest way to dry coffee cherries and is widely used, especially in regions with consistent sunlight and low humidity.
