Automated Coffee Drying – Ohio College Students Explore

Drying coffee in parchment on patios at origin is not only a labor-intensive, time-consuming and necessary stage of post-harvest coffee processing, it is also prone to inconsistencies. Bad weather presents several pesky variables on open-air patios, and quality suffers if the coffee isn’t all raked and turned fully and frequently enough to dry evenly and prevent fungal growth.

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