What is patio-drying in coffee processing?

Patio-drying is a traditional method where processed beans or whole cherries are spread in thin layers on a flat, paved surface - the patio - and left to dry in the sun. Workers return regularly to rake and turn the coffee, ensuring even drying and preventing fermentation or mould in clumped beans.

It's one of the two main sun-drying approaches alongside raised bed drying and is particularly common in Brazil and at large-scale wet processing operations handling high cherry volumes.

Compared to raised beds, patio-drying offers less airflow beneath the beans, which can slow drying and increase the risk of uneven moisture distribution. However, it's practical at scale and requires no raised bed infrastructure. Duration varies with weather and coffee type: washed parchment coffee may take 10–15 days; natural-process cherry can take three to six weeks.