تجفيف حبوب القهوة

بعد عملية غسل المياه، يتم الاحتفاظ بحبوب القهوة في قشرة الجلد الداخلية بحيث تحتوي القشرة الداخلية على حوالي 15% من الرطوبة. يجب تجفيف البذور الداخلية إلى محتوى رطوبة يبلغ حوالي 11%، وفي هذه النقطة تكون حبوب القهوة في حالة مستقرة وسهلة التخزين. محتوى الرطوبة أمر حاسم للغاية. إذا تم تجفيف حبوب قهوة أرابيكا بشكل مفرط إلى محتوى رطوبة 10%، فسوف تفقد لونها الأزرق-الأخضر الأصلي وستنخفض جودتها.
يتم فرد حبوب القهوة المغطاة بالبذور الداخلية على الخرسانة أو الصخر أو على طاولة جافة أو على طبق، وهو مشابه لطريقة التعرض للشمس.

Larger plantations or where rainwater may disrupt the drying process, sometimes using a dryer, the coffee beans are placed in an air-conditioned box, and dry wind is blown on the surface of the coffee beans. The drying process can also be done by sun exposure, and the coffee beans should be turned over regularly to ensure complete drying. This process takes 12-15 days. The most important thing is that the endocarp can’t be broken. If the sun is too strong, you must cover the coffee beans.
At this point, the whole process is completed, and the coffee beans become the well-known “parchment coffee” (the inner end of the coffee beans is quite like parchment). In general, coffee beans are kept in this form until they are exported.
Since the country producing coffee beans needs to export coffee beans throughout the year rather than just about three months of harvest, the coffee beans are stored in the form of “parchment coffee beans” in an absolutely stable environment. High temperature is the enemy of coffee beans, and it is easy to destroy coffee beans when the humidity reaches 70%. For this reason, “parchment coffee beans” are generally not stored in the farms of the production site (although there is no choice in some places) . Coffee beans grown in highlands should be stored at the same or similar elevations as their location, as they are particularly susceptible to humidity. In this environment, Arabica coffee beans should not be stored for more than 12 hours, and Robusta coffee beans can be stored for a long time.
The coffee beans treated by the water washing method are a bit: the high degree of refinement, basically no or very few cowpeas, generally the acidity is obvious, the quality is good, the flavor is clean and bright.