We are ardent lovers of coffee, right? We also don’t want to get coffee that has absorbed mouldy odours nor do we want the unpleasant flavour that moisture brings after the processing of coffee.

This is what makes coffee drying and storage stages seek much attention and should be managed meticulously. So in this blog, we have just pointed out at what stages you should be watchful and taken care of.


During coffee processing, producers are required to dry it till it reaches 11% to 12% of moisture content. The beans are normally either wide-open to the sun until it meets this level, or they become dry enough to go into mechanical dryers.

Sun drying is recognized as a better way of getting high-quality coffees, as per the International Coffee Organization standards. Yet mechanical dryers have some negatives also, mostly the cost and knowledge essential to operate them.

Sun drying, however, comes with risks. Unexpected rains can harm coffee and pollute lots. Contact with insects can too outcome in problems. Always keep in mind that green coffee is extremely porous, so it can absorb tastes and smells during many phases including bagging, storage, and transportation.

For a producer who has financed so much in making high-quality coffee, to have the beans damaged at the final step is shattering. The financial impact can be very huge, mainly if coffee buyers refuse to purchase the coffee.


Coffee drying is a very important process that should be handled carefully. Raised beds and concrete patios are the commonly employed drying techniques. Raised beds comprise the benefit of letting more air circulate around the coffee, serving it to dry evenly.

Manufacturers who opt to dry their coffee on patios have to be vigilant to keep them unpolluted and ensure their uniform drying. For quick and easy drying and movement, coffee can be layered thinly on the drying beds. But at the same time, making good-quality patios can be expensive.


Once coffee gets dried, the next step is to bag and store it properly. Producers can go with normal burlap bags, but there exists risks of contamination.

Super grain bags can keep out all those bagging concerns as they are gastight and water-resistant bags designed to preserve coffee from smells, moisture, and insects.

It is highly recommended to keep the coffee in parchment and mill it right before it’s exported. Furthermore, it is always better to bag the coffee early in the morning, when it is cooler, for best results.

The dedicated workforce at Kerchanshe Trading PLC always stays focused during the entire coffee processing stage. We employ both the sun-drying method and our efficient mechanical dryers to ensure the even drying of coffee.

Kerchanshe always takes utmost care in storing our coffee in parchment in the ideal moisture percentage, between 11% and 11.5%. The bags we normally use for storing coffee is eco-friendly as well as resistant to smells, moisture, and insects. This way we bring the finest quality coffee to global markets.