Research Module

Drying

Curves and Temperature Control

Drying defines coffee stability. We control temperature, airflow and time to preserve the sensory profile developed during fermentation.

Reference Parameters

Temp. entrada

35°C

Temp. saída

28°C

Umidade inicial

45%

Umidade final

11%

Tempo total

18dias

* Reference data. Real experiments will be published soon.

Ideal final moisture: 10-12%

Maximum recommended temperature: 40°C

Slow drying preserves volatile compounds

Study #004

Low temperature drying: 20°C vs 18°C vs 15°C

Coming soon

Study #005

Airflow impact on uniformity

Coming soon

Want to participate?

If you're a producer and want your coffee to be part of our studies, get in touch.