It is commonly accepted that the drying phase of coffee production is essential in maintaining the qualities and characteristics that already exist within the bean, and extending the longevity of the product.

Initially coffee parchment will have a moisture content of around 45%, and at this stage the coffee is at high risk of being handled incorrectly. While through drying we would aim for coffees to reach moisture content between 9.5%-11.5percent, this can vary depending on the country and the climatic conditions that the coffee will experience between being milled and shipped. It is critical to make sure that during the drying, the parchment is not exposed to conditions that can damage what exists within the bean. Direct exposure to sunlight puts the bean under very hot conditions, and the cell structure is quite fragile and can risk the parchment and embryo being damaged.