What is the drying stage in coffee processing?

Drying reduces moisture from its post-harvest level - up to 60% in freshly pulped washed coffee - down to the stable, export-ready range of 10–12%. It's a critical stage: what happens during drying directly shapes the flavour and shelf life of the finished green coffee.

Two main methods: sun-drying on raised beds or patios over 10–30 days, and mechanical drying using drum or tray dryers with controlled heat and airflow. Sun-drying is slower and requires more management - regular turning for even moisture loss - but is associated with better cup quality when done carefully. Mechanical drying is faster but needs strict temperature control; above roughly 40°C, the outer layer can case-harden, trapping internal moisture and creating flavour faults.

Most specialty protocols specify slow, even drying at controlled temperatures. The best processing upstream can be undone by poor drying - it's the last stage where quality can be genuinely lost before the coffee leaves origin.