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Turning schedules and moisture tracking

This topic explains the importance of turning schedules and moisture monitoring during natural (dry) coffee processing, showing how these practices ensure uniform drying, prevent defects, and protect flavor quality.

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  • Coffee Basics Nerds
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Article 3 of 12 in Dry Processing (Natural) Details/
Turning schedules and moisture tracking

Why Turning and Moisture Tracking Matter

  • In naturals, cherries dry whole, requiring weeks of careful drying.
  • Without proper turning and monitoring, uneven drying leads to mold, fermentation pockets, and cup defects.

Turning Schedules

  • Purpose: Prevents clumping, ensures even sun exposure, reduces overheating.
  • Typical routine:
  • First 3–5 days: Turn every 30–60 minutes during daylight.
  • Mid-phase: Turn every 1–2 hours.
  • Final phase: 2–3 turns per day, as cherries approach target moisture.
  • Best practices:
  • Spread cherries in layers no deeper than 3–5 cm.
  • Protect from midday sun with shade nets if needed.
  • Cover beds/patios during rain or at night to avoid moisture reabsorption.

Moisture Tracking

  • Target: Reduce from ~55–60% (fresh cherries) to 10–12% (safe storage).
  • Methods:
  • Traditional: Bite test or weighing cherries daily.
  • Modern: Digital moisture meters for accuracy.
  • Critical checkpoints:
  • 20–30%: Risk zone for mold growth → requires careful management.
  • 10–12%: Ideal endpoint for stable green coffee.
  • Uneven drying risks: Over-dried cherries crack; under-dried cherries mold in storage.

Quality Impacts

  • Well-turned and monitored cherries → clean, fruity naturals with balanced sweetness.
  • Poor turning or unchecked moisture → earthy, phenolic, or moldy defects.
  • Consistency improves roasting performance and cupping scores.

Challenges

  • Labor-intensive: Requires daily attention for several weeks.
  • Weather variability complicates turning schedules.
  • Smallholders may lack access to moisture meters.

Lasting Importance

Turning schedules and moisture tracking are critical quality control steps in natural coffee processing. They safeguard against defects, preserve fruit-forward flavors, and ensure beans reach storage and export in stable, market-ready condition.

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Coffee Basics Nerds

Written by : Coffee Basics Nerds

Expert coffee historians and brewing enthusiasts dedicated to sharing the rich heritage and techniques behind your perfect cup of coffee.

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