Page 43 - APPD_Something's_Brewing_July_Aug'24

Sustainability
Cafeology
Drying

sack sown shut and then
stacked on top of each other
in the barn.

Once dried, coffee is left in
these plastic bags to rest in
parchment for 1-2 months,
creating more uniformity and
avoiding the coffee tasting
too fresh. This resting will not
take place solely at Roberto’s
farm because he lacks the
space to store too many
sacks. Lorries arrive
periodically to take the coffee
in parchment onto Coricafé

who rest it before milling,
classifying and exporting.

Roberto sampling coffee

Roberto can consistently and reliably get his
coffee to 10.5-11.5% moisture, and without the
inconsistencies sometimes brought about by
traditional drying methods. Ultimately, the dryer
results in a more consistent and higher quality
final product – if frequently monitored and dryer/
furnace maintained (which it is).

Once a batch is at the correct final moisture, the
compartments are opened and the coffee
empties onto the concrete floor. This coffee is
dry but is still in parchment (some with dried
pulp/mucilage too) so it needs to be dry milled.

The coffee is shovelled into plastic bags inside JULY/AUGUST. 2024 | ISSUE 37
reused hessian sacks (new sacks are pointless at
this stage, as this is only for transportation to the
dry mill). Each sack weighs 45 kg, air is pushed Liam cleaning the ash
out, the plastic bag is tied shut, and hessian from the furnace

www.beveragestandardsassociation.co.uk