27 May '12, 3pm

Part 5 from Finca Tamana about coffee drying and green coffee shelf life:

When you walk in to one of these solar dryers, it is incredibly humid and hot. The parchment coffee is also very hot and most producers I have visited who have these dryers do not move the coffee very often. This means the coffee is over heated and also dried very unevenly. Although the moisture content in a sample might be 12% and correct, you are only measuring the average moisture of the sample, meaning some beans might be over dried to 9% moisture and others might have a moisture content of 15%. My theory therefore led to thinking that improper drying is the biggest cause for coffees fading fast. I got a good indication that this theory was solid when we got our Honduran coffees from Nacimiento 2 years ago. The Nacimiento coffee kept it’s freshness for almost 8 months while another Honduran coffee was faded upon arrival of the container even though it was vacuum packed...

Full article: http://timwendelboe.no/2012/05/finca-tamana-part-5-drying...

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