Drying & Sorting
After fermentation the parchment coffee is spread out on raised beds to dry.
The beans are moved and are spread out onto drying trays in layers of 3-4cm to dry to 10.5-11.5% moisture content. This process takes about 10 days. Fast or too slow drying affects the coffee quality negatively. The parchment must therefore be mixed continuously to ensure an even drying process.
At the same time the workers pick out foreign substances as unpulped cherries, small twigs or stones .
After drying is completed, the fresh parchment coffee is packed into 50 kg bags.
During the drying phase the parchment coffee is stirred frequently. Workers pick out any impurity.
