From Beans to Perfection: The Art of Coffee Drying

On August 9th, I had the pleasure of being a keynote speaker at the Q processing course in Popayán, where I explored the vital role of coffee drying in shaping the final quality of the brew we all love. Coffee drying is more than just a step in the process; it's an art that significantly influences the flavor, aroma, and overall character of the coffee. During my talk, I covered a range of drying methods, from the traditional sun drying that harnesses the power of the sun to dry the beans naturally, to mechanical drying that offers precision and control, and the hybrid drying method that cleverly combines both sun and mechanical techniques to optimize results.

I was fortunate to be accompanied by two esteemed colleagues, Dr. Juan R. Sanz and Álvaro Guerrero, who brought their own expertise to the discussion. Dr. Sanz shared his knowledge on the seven essential practices for ensuring high-quality coffee, focusing on best practices for processing and harvesting. Álvaro Guerrero provided insights on assisted harvesting techniques, emphasizing how these practices can enhance the quality of the coffee from the very beginning of the process. 

Together, we aimed to provide a comprehensive view of how meticulous care at each stage, from drying to harvesting, contributes to achieving the perfect cup of coffee. This collaborative effort highlighted the intricate balance required to produce coffee that stands out for its exceptional taste and quality.