Coffee farming is a delicate craft blending patience, skill, and expertise. Among its vital stages, drying green coffee beans stands out as the defining process that shapes the rich flavour and quality of the final brew. Mastering this step is essential for every successful coffee grower.
Coffee farmers like Isaac Malinga from Kapchesombe village, Kapchorwa district, have mastered this skill on their sprawling farms of over 10 acres, setting an example for others in the community.
Malinga’s methodical approach to drying green coffee beans has earned him respect among local farmers and coffee enthusiasts alike.
“Drying is not just about leaving beans under the sun,” Malinga explains.
“It’s a delicate process that demands proper timing, hygiene, and constant monitoring to avoid spoilage and ensure the coffee’s rich flavour is preserved.”
The first step, Malinga says, is harvesting only the ripe coffee cherries to guarantee quality from the start. Once the cherries are pulped to remove the outer skin and pulp, the green beans must be dried quickly but carefully to reduce the moisture content to about 10-12%. Excess moisture risks mold and fermentation, ruining the batch.
Paul Kayondo, a commercial coffee farmer from Kibanvu, Kigombe parish, Luwero district, says spreading the beans in thin layers on raised drying beds or clean concrete patios rather than directly on the ground.
This setup allows air circulation, preventing uneven drying and contamination.
Kayondo also notes the importance of regularly turning the beans multiple times a day to ensure uniform drying and prevent clumping.
It’s important to use shade drying during the hottest part of the day to protect beans from excessive heat, which can damage their quality. Once dried to the right moisture level, beans are carefully stored in breathable sacks, ready for roasting or export.
