After the harvest, the quality of the coffee remains at stake for several more weeks. Drying is not simply a matter of exposing the coffee to the sun: its moisture content must be reduced gradually and evenly until the coffee is sufficiently stable to be stored under suitable conditions.
At Fazenda Kavili, the coffee is dried naturally in the sun. Depending on the method used and the weather conditions, the process takes approximately 21 days. During this period, the coffee is turned four times a day. This regular attention helps each lot to dry evenly, prevents pockets of moisture from forming, and limits the risks of uncontrolled fermentation or mould growth.
Two different methods are used.
The first is the natural method, also known as the dry process. The harvested cherries are dried whole, with their skin and pulp intact. This technique requires careful monitoring, as the moisture contained in the fruit must decrease slowly and evenly. Once drying is complete, the dried outer layers are removed to release the beans.
The second method involves pulping. After harvesting, the skin and most of the pulp are mechanically removed. The seeds are then dried while still encased in their parchment, a natural protective layer. This method makes it possible to work with material containing less moisture and to control the drying process more closely.
In both cases, the lots are spread in even layers on clean surfaces. Each evening, they are carefully covered to protect them from dew and prevent any reabsorption of moisture during the night. This protection is essential: poorly controlled rewetting can affect the stability of the coffee and compromise its quality.
The aim is to reduce the moisture content gradually to around 12%. At this level, the coffee can be preserved under suitable conditions before storage and the subsequent stages of processing.
Quality is built through the repetition of simple, precise and essential actions: spreading, turning, monitoring and protecting.
At Fazenda Kavili, drying is a matter of patience and precision. Beneath the sun of Ebanga, each bean gradually reveals what the soil, the climate and human care have patiently prepared.
By Fazenda Kavili
Media © Michael Wolkof
Media © Dimarjan
Photos
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