There are several methods for removing moisture from coffee beans, with the two primary methods being sun drying and washing.
Drying Methods
The choice of drying method significantly impacts the final flavor profile of the coffee.
- Sun Drying (Natural Process): This is the oldest and most traditional method.
- Coffee cherries are spread out in thin layers on patios or raised beds (often referred to as African beds).
- The cherries are turned regularly to ensure even drying and prevent mold growth.
- Sun drying can take several days or even weeks, depending on the weather conditions.
- This method often results in coffees with more fruit-forward, sweeter, and heavier-bodied profiles.
- Washed Process: This method first removes the outer layers of the coffee cherry before drying.
- The coffee cherries are depulped, removing the outer skin and pulp.
- The beans are then fermented to remove the remaining mucilage (a sticky layer).
- After fermentation, the beans are washed to remove any residual mucilage.
- The washed beans are then dried on patios, raised beds, or using mechanical dryers.
- Washed coffees tend to have a cleaner, brighter acidity and more balanced flavor profile.
Mechanical Drying
In addition to the above, mechanical drying methods are also used, especially in regions with inconsistent weather or for large-scale operations.
- Mechanical Dryers: These use heated air to dry the coffee beans.
- They offer more control over the drying process and can speed up the drying time.
- However, improper use of mechanical dryers can damage the beans and negatively impact the flavor.
Considerations
Regardless of the method, the goal is to reduce the moisture content of the coffee beans to around 10-12% for proper storage and to prevent mold growth. Careful monitoring and control are essential to ensure the quality of the dried coffee.
