Coffee Basics Pro

Post-wash drying protocols

This topic explains the drying protocols after washed processing, covering methods, target moisture levels, quality impacts, and best practices for ensuring stable, defect-free green coffee.

Coffee Basics Nerds avatar
  • Coffee Basics Nerds
  • 2 min read
Article 9 of 12 in Wet Processing (Washed) Details/
Post-wash drying protocols

Importance of Drying

  • Drying reduces bean moisture from ~55% after washing to 10–12% for safe storage.
  • Incorrect drying leads to mold, off-flavors, and reduced shelf life.
  • Critical stage where cup quality and stability are preserved.

Drying Methods

1. Sun-Drying on Patios

  • Beans spread thinly (2–4 cm) on flat cement/clay patios.
  • Raked frequently (every 30–60 minutes initially) to ensure uniform drying.
  • Pros: Low cost, traditional, effective in dry climates.
  • Cons: Risk of rain damage, requires labor.

2. Raised African Beds

  • Mesh platforms 1–2 meters above ground for airflow.
  • Beans turned frequently for even drying.
  • Pros: Improved airflow reduces mold risk, higher quality consistency.
  • Cons: Requires more infrastructure and space.

3. Mechanical Dryers

  • Rotating drum or heated-air dryers.
  • Used in humid/rainy regions or for large estates.
  • Pros: Reliable in poor weather, faster drying.
  • Cons: High energy costs, risk of overheating (baked or smoky flavors).

Drying Protocols & Monitoring

  • Layer thickness: Beans must be thinly spread (avoid >5 cm layers).
  • Turning frequency: Regular raking prevents clumping and uneven drying.
  • Moisture checks: Target 10–12% moisture for stable storage.
  • Temperature: Keep drying below 40°C to protect flavor precursors.
  • Gradual drying: Slow, even drying preserves sweetness and reduces stress cracks.

Quality Impacts

  • Proper drying → stable storage, bright acidity, clean flavors.
  • Uneven drying → inconsistent roasting, cup defects.
  • Over-drying → brittle beans, breakage in milling.
  • Under-drying → mold growth, earthy/musty flavors.

Best Practices

  • Cover coffee during rain or midday heat.
  • Use moisture meters for accuracy.
  • Store dried parchment in ventilated, pest-free warehouses.
  • Segregate lots to maintain traceability.

Lasting Importance

Post-wash drying protocols are essential to protect quality investments made in cultivation and processing. Consistent, careful drying ensures coffee reaches buyers in optimal condition, maintaining both flavor integrity and economic value.

You might also like:

Comment

Disqus comment here

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.

Recommended for You

Risk management and quality impact

Risk management and quality impact

This topic explains the risks involved in coffee processing, how they affect quality, and the strategies producers use to minimize defects while maximizing flavor potential.

Soaking and flavor outcomes

Soaking and flavor outcomes

This topic explains the practice of soaking coffee after fermentation, why some origins use it, and how it affects flavor, cleanliness, and consistency in washed coffee profiles.

Processing SOPs and documentation

Processing SOPs and documentation

This topic explains the role of standard operating procedures (SOPs) and documentation in coffee processing, showing how they ensure consistency, traceability, and quality control across farms and mills.

Wet-hulling (Giling Basah) characteristics

Wet-hulling (Giling Basah) characteristics

This topic introduces the wet-hulling (Giling Basah) method, a unique coffee processing style from Indonesia, explaining its steps, flavor characteristics, and market significance.