COLOMBIA Asociación Los Naranjos COFFEE DRYING METHODS FOR SMALL FARMERS A big part of preserving quality in coffee is proper drying, and just like roasting there is no single perfect drying curve. There are many variables involved in drying which makes it complicated to standardize; humidity, temperature, coffee density, among others all play a role in the drying process. In order for coffees to be accepted into Asociacion Los Naranjos its moisture content has to be between 10 and 11.5%. Traditionally, coffee producers have determined if the coffee is ready to be taken off the patio visually and/or by touch....