Objective: To gradually remove moisture while preserving aroma and preventing mould.
Sun Drying (2-4 Hours Per Day):
Remove beans from the bags and drain any excess moisture build up
Spread the beans in a single layer on towels spread onto trestle tables or benches.
Expose them to direct sunlight between 10 AM – 1 PM for 2-4 hours.
After sunning, roll up tightly into towels and store overnight in a ‘hotbox’; a suitably insulated container with heating elements to maintain a constant heat throughout, not falling less than 22 degrees celsius. Traditionally heated with hot water bottles, filled before the evening and changed everyday.
Covered Drying (on rainy days):
Use a roof structure with clear/translucent covering (such as polycarbonate sheeting or polyfab hot-house plastic)
Setup tables/benches within the structure and ensure rain does not blow in and prevent added moisture on the beans
Daily Quality Checks:
Inspect for mould growth*, uneven drying, or over-drying
Beans should become wrinkled yet remain flexible.
The exact drying will vary form bean to bean
During this time, beans can be ‘massaged’ by hand to assist the enzymatic process that develops the flavour and aroma
Duration:
The drying time typically takes 2-4 weeks for each bean, depending on bean thickness and humidity levels.
Beans should retain 30-35% moisture before moving to curing stage conditioning.
Look for the wrinkling and darkening in the beans and gradually sort smaller beans from larger beans for ease of monitoring.
With thorough monitoring everyday, individual beans will require being removed from the sun-drying process. Naturally, smaller beans will dry faster.
Beans will gain a wrinkled appearance and become soft and supple.
The right beans to be removed have become almost completely wrinkly, feel dry to touch with no dense ‘fleshy’ parts and become flexible enough to wrap around your finger.
The complete drying stage may take several months each season, depending on harvest quality and yield amounts.
*In the event of detecting any mould on the beans; carry out an ethanol bath; Wash the beans in 40% ethanol and lightly dry with paper towel before replacing onto a new towel on drying tables. Monitor the affected bean/s closely in following days.
What is the science behind this phase?