A specialty coffee is one that has a more dynamic trade because it is a bean that consumers around the world prefer. This coffee has some fundamental characteristics because it is a balanced grain, a condition that is obtained after very good agricultural practices.
The palate of the world falls in love with this coffee and it’s quality is obvious because its traceability, because it’s seeds and very particular varieties that end up giving a high quality coffee, among other things due to the care of the cultivation and the process that is given to this beverage.
DRY PROCESS: The water bound to the grain is eliminated. Values of 10 to 12% are reached, which is the humidity allowed for grain storage avoiding this way the presence of fungus. This phase, unlike the previous ones, does not depend on external conditions such as temperature, air flow and relative humidity, but is determined by the movement of humidity within the grain.
It must be taken into account that the grains are living beings and the drying temperature could affect them significantly, especially if it is high temperatures. In this case, irreversible damage can be caused such as the so-called springer. High temperatures damage the embryo and the grain dies. It is distinguished by the appearance of a black point in the embryo and the grain begins to acquire a grayish color.
This occurs when working with temperatures higher than 65 degrees Celsius in the airing and processing, and temperatures higher than 60 degrees Celsius, in drying. Another important factor is the need to stir the grains during drying, thus achieving even uniform drying. There are also some factors that, depending on the type of drying, will be met and that can be considered, such as contamination and possible attack by predators.