Drying (coffee processing)

Drying reduces green coffee moisture from 40-50% (post-depulping or post-harvest) to the stable 10-12% required for export and storage. Methods: sun drying on raised African beds (best quality, 2-6 weeks), mechanical drum dryers (24-72 hours, risk of heat damage if above 40 degrees C), or hybrid systems. African raised beds allow air circulation on all sides, reducing mold risk. Over-drying (below 9%) causes brittleness; under-drying (above 13%) risks mold and musty flavors.