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here the product is washed so that the remaining flesh is removed and ready for drying .
Laid out on vast shelves nothing dries the beans more than the sun warmed air that circulates through the sheds by nothing more than natural convection , another process used for centuries , and it works so why change a proven technique . In fact , it ’ s something you will see all over this part of Colombia where coffee beans are even dried roadside in the sunshine of the tropics .
A correct drying process is essential to producing a quality product . Allowing the seed to dry naturally creates seed stability , its metabolism slows dramatically yet it remains alive meaning that it contains a level of moisture within it , what this water is doing and reacting greatly affects the flavour of the coffee .
natural processes are used to dry the beans before being prepared for production or export
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