Drying natural coffee: advantages and disadvantages

Dry grain to grain or thick layered natural coffee?

The post harvest and the type of drought will directly affect the result and the quality of your coffee.

First of all, it will be necessary to understand the market in which your coffee will be directed. It has as options the domestic market, exports, quality competition, among others.

To help you choose the best type of drying, we will explain the pros and  cons of a dry coffee grain by grain and a dry coffee in thick layer.

DRYING OF NATURAL COFFEE: GRAIN TO GRAIN

This type of drying has some advantages, for example: a cleaner and flawless coffee, a more uniform and quick drying giving the coffee a beautiful aspect , with less incidence of black and burning beans. As a result you will have a clean  and sweet coffee, with greater and guaranteed marketability. This is a good option to sell coffee faster.

The disadvantages will depend on the type of market you are looking for.

If you intend to produce a fruity , exotic coffee with remarkable characteristics, which is generally better punctuated, this will not be a good option.

The chance of coffee fermenting naturally and having these attributes is less. This coffee will not have a financial differential in the market and will be sold fine cup commodity.

THICK LAYER

The advantage of this type of drying is natural fermentation. As the coffee is heaped in thick layers, it comes in contact with an adequate temperature for the proliferation of beneficial microorganisms that cause fermentation.

As the grain is not so exposed to the sun, its drought is slower and this keeps the embryo alive, as a result, more sensory notes, more striking and exotic  characteristics are attributed to coffee as pleasant acidity, fruity notes and body in the drink.
This coffee is better 
scored on the special coffee table and therefore more valued.

The disadvantage of this type of drying is the higher cost. It requires greater  attention, it is necessary to always measure the temperature so that fermentation does not become unwanted, it is necessary to rotate the coffee several times a day so that it does not dry unevenly. Selling this type of coffee is more complex  and time consuming.

Not all companies buy coffee with this profile. It is very important that the producer already has  in mind a buyer and an accessible market to meet his expectations and expenses with this coffee.

Plan the future of your coffee, the market it will serve and your expectations about its attributes.
This way, it will be easier to choose your post- harvest and drying, and as a result, greater profitability.

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