Specialty Coffee Preparation: Drying Speed & Storage

Research suggests that drying coffee very slowly and very evenly can have benefits not only to quality in the short term, but also to how long a coffee will retain its good flavour when stored in its raw state. Coffees dried too quickly can lose their attractive qualities shortly after being delivered to the roaster, in some cases within a few months or even weeks, which is bad news for both the roaster and the end consumer.