The goal is a seed (bean) with 11-12% moisture, which makes it stable. This is not an easy feat, but the sun will do the job of getting the fresh seed from 50% moisture to 11%, usually in 4-6 days on an open patio in full sun.

Then the beans are sorted by size and density, sacked and rested for 60 days indoors until ready for shipment. Since the harvest goes on for up to 4 months, harvest season is when the heavy lifting is a part of everyone’s life in the coffee growing communities.