Step four: Drying the Beans

By using the wet method in the bean processing, the now pulped and fermented beans need to be dried to 11% moisture in order to be stored. The beans are still covered in a parchment envelope, known as the endocarp and will need to be laid out on drying tables or floors in the sun. They will be rotated regularly, in giant tumblers or manually. When the beans are finally dried, they're called 'parchment coffee' and are stored in a warehouse in sisal or jute bags until exportation!