Drying: The Hidden Bottleneck in Coffee Quality
(Room 26 AB)
10 Apr 26
11:00 AM
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11:45 AM
Drying is one of the most underestimated stages in coffee production, yet it has a direct and measurable impact on cup quality, consistency, and shelf stability. While fermentation often receives more attention, improper drying can undo the benefits of careful processing—leading to defects, accelerated aging, or muted flavor potential. For producers, drying represents both a technical and economic bottleneck, especially in regions with high humidity or limited infrastructure.
This lecture will explore the science of drying, reviewing how moisture content, water activity, and drying curves directly shape the chemical stability of green coffee. We will also examine the most common bottlenecks producers face: unpredictable climate conditions, uneven airflow, and infrastructure limitations. New technology developments—such as mechanical dryers, solar parabolic systems, and digital monitoring tools—will be highlighted as solutions to improve quality and reduce risk.
By connecting technical insights with practical field experience, this session will help attendees understand why drying is not simply a logistical step, but a critical determinant of cup potential and long-term value.