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Sustainability

In the greenhouse, there is no issue of re-wetting Cafeology
Pre-drying
via rainfall and higher temperatures are
maintained (coffee is spread along the floor so
drainage is limited – raised beds could be used
inside but these would reduce space and drying
capacity). Nevertheless, the greenhouse is an
expensive investment. The plastic sheeting that
surrounds the frame is prone to damage in high
winds and must be replaced every 5 years
anyway. Similarly, the concrete base is very
expensive and also means that the greenhouse
cannot be moved (like tarps and raised beds can)
for repurposing the ground space during the
off-season.

Pulper tower (top left) and
a worker turning coffee

hoppers above the
mechanical dryer for this final
stage of drying (any wetter
35%, and the coffee is too
sticky to unload out the
hoppers).

Coffee drying on the greenhouse floor with

furrows clearly visible
The coffee is monitored throughout the day by
touch, sight, and smell to determine how well the
batch is drying. Small batches may be allowed to

dry to completion using these traditional
techniques, but typically Roberto likes to finish
the drying in his mechanical dryer. Various
batches are drying simultaneously, at different JULY/AUGUST. 2024 | ISSUE 37
degrees of wetness, so constant monitoring is
important to decide which coffees are next for
the dryer. Once the coffee has reached around Natural processed coffee
35% moisture, it is ready to be loaded into the drying on a raised bed

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