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Coffee with better aroma with the POLISOMBRA mesh. Achieve a uniform drying with the coffee mesh, special mesh for coffee drying.

Coffee with better aroma with the POLISOMBRA mesh. Achieve a uniform drying with the coffee mesh, special mesh for coffee drying.

How a POLISOMBRA® mesh can be useful in the drying of coffee and cocoa

The practice of drying coffee on plastic is very common. However, there’s a significant issue that producers must face, which is the moisture of the beans. In fact, moisture can get trap in the plastic and remain in contact with the fruits, affecting both their flavor and storage capacity. For this reason, it’s recommend to create beds alternating between GROUND COVER mesh and POLISOMBRA® for coffee drying. These fabrics for coffee drying allow air to flow through the beans, reducing moisture evenly.

POLISOMBRA® coffee drying netting
The POLISOMBRA® for coffee drying allows air to flow through the beans so that the humidity decreases uniformly.

The drying process is crucial for the quality and yield of coffee

Coffee is one of the most consumed products worldwide. For many countries, coffee exports constitute a crucial part of their income. The main commercial species of coffee are basically two: Coffea arabica (Arabica coffee), which requires a humid tropical climate at altitudes between 600 and 1600 m, and Coffea canephora (Robusta coffee), which can also be grow at sea level. The fruit grows in tight (Robusta) or loose (Arabica) clusters on the nodes of the lateral branches. Both commercial species are large shrubs, and many commercial varieties have been selected for their dwarf character to simplify harvesting, which is mainly done by hand.

The physical and sensory quality, as well as its safety, are closely related to the drying process. There are two universally know methods for processing coffee: the dry method and the wet method. In the former, the bean is not separated from the pulp, meaning that coffee seeds are dried without separating them from the cherry. The latter involves extracting the seed before the drying process. Typically, in the sun-drying process, it can take up to four weeks to dry the coffee beans due to their maximum moisture content (12.5%), depending on atmospheric conditions. Maintaining constant air and temperature flows helps achieve optimal coffee drying with contained processing costs.

coffee drying net
There are two ways of drying coffee, with the use of POLISOMBRA® and the other consists of drying in direct sunlight, however this system requires a lot of space and is subject to climatic variations.

Fabric for coffee drying: the importance of treatment phases to obtain a good product

Coffee beans must be dried before roasting. There are basically two main methods of coffee drying. The first is sun drying, which is also the most natural and ecological. However, this system requires a lot of space and is subject to weather variations. This is the simplest method. POLISOMBRA® prevents very intense sunlight from affecting the coffee when it’s wet, as the beans can crack.

The second method is mechanical drying.

During the first few days after washing, moisture decreases from 45% to 25%. At this stage, the fruits may be at greater risk of developing fungi. Temperature and humidity levels are very critical factors. Even a very high temperature can cause hull breakage, so it should not exceed 35°C. During the following 10 days, it’s recommend to use a 40%-60% POLISOMBRA® to cover the harvest. This should lower the humidity to 13–14%.

The ideal moisture percentage to be achieve is 10%. The fabric for coffee drying can help gradually reduce humidity thanks to adequate air exchange. Thus, optimal drying is achieve in 15 – 20 days, variable depending on climatic conditions. Studies have shown that properly dried coffee sales are economically more advantageous; the product achieves good profits in addition to increased coffee quality, which, in turn, can also increase value.

mesh to cover coffee drying
In the first week, the POLISOMBRA® in coffee is useful to avoid coating breakage, so it should not exceed 35°C.

Recommendations from Alejandro Cadena, founder of Caravela Coffee (https://www.perfectdailygrind.com/2017/08/como-mejorar-la-calidad-al-secar-cafes-lavados/)

  • Keep different coffee varieties separated because each may have a different drying time.
  • Avoid mixing crops from different days because they could have different moisture levels. There’s also the risk that moisture from some beans will transfer to others.

Sun drying is more practical and safer thanks to shade mesh and GROUND COVER mesh

Through the natural bean drying method, the highest quality and best flavor for coffee are obtain. To optimize space, structures can be build using GROUND COVER and POLISOMBRA® mesh, which guarantee ventilation for even drying and prevent mold formation that would damage the crop. A wooden structure with a suspended net holding the fruits above the ground in the open air can be use.

The rack allows air circulation above and below the beans. Thanks to the use of POLISOMBRA® mesh, there’s no need for much labor to constantly rotate the beans. Dew or rain moisture can hinder the drying process and can damage quality due to mold. Creating protection by placing plastic meshes over the drying area prevents moisture from affecting the fruits.

installed network for coffee drying
The POLISOMBRA® for coffee drying prevents very intense sunlight from affecting the coffee when it is wet, as the beans may split.

Natural coffees are sun-dried. This requires careful aeration and sunlight heat for even drying and to prevent possible fermentation that could damage the beans. It avoids mold formation and ensures adequate ventilation. Support from a fine mesh allows air flow and enhances drying. Beans should be spread in a thin layer no more than 3 cm thick and should be turned three times a day and protected from rainy weather. Improper drying, i.e., over 12% moisture, will cause mold and a rancid aroma during storage. Uniform humidity. Drying tables are covered with mesh to maintain uniform humidity and protect from high temperatures.

Application of POLISOMBRA® mesh on Drying Tables.

Drying tables covered with mesh simplify crop protection against fungi that thrive in humid environments. The combination of GROUND COVER mesh and Coffee Mesh prevents condensation and allows drying to continue slowly and evenly. The coffee processing method strongly influences the quality of green coffee. Coffee in Health and Disease Prevention, pp.73-81, 2015. These variations are due to differences in metabolic processes occurring within the vital coffee seeds during processing. Biochemical and molecular biology studies revealed that germination begins during post-harvest treatment and stress metabolism is induced in coffee beans, especially during drying.

POLISOMBRA® covering coffee from the sun's intense rays
The use of OBAMALLA® shade netting also works for coffee drying, simplifying the protection of the crop against fungi that proliferate in humid environments.

The coffee mesh influences processing conditions, improving fruit health and quality. Ultimately, drying affects bean composition (i.e., proteins, free amino acids, free fatty acids, low and high molecular weight sugars, and reducing sugars), because dry-processed coffee has its own quality characteristics.

Prevention of mold formation in the coffee drying process.

Limiting the influence of fungi is beneficial both for quality and safety. Guidelines for the Prevention of Mould Formation in Coffee, FAO. The goal of seed drying is to remove water from the seed as efficiently as possible to stabilize the product and preserve its quality. The commercial value of coffee is based on its flavor characteristics, so preserving these qualities is fundamental. There are two coffee processing systems: wet processing and dry or natural processing. In dry or natural processing, the fruit is place directly to dry in the sun. Soil, cement, brick, bamboo mat, and canvas are all surfaces commonly use to sun-dry coffee.

POLISOMBRA® coffee drying cloth
The POLISOMBRA® mesh or cloth for coffee is washable and can be reuse. It is also easy to store.

Coffee Drying Methods

Drying rates vary greatly depending on prevailing weather conditions at the time of drying. The use of meshes helps maximize the effects of the sun and air. In sun drying, the sun provides energy for the evaporation of water from the coffee beans, which is accelerate by air circulation. The drying area should be located where sunlight and air are available to the maximum. POLISOMBRA® mesh is suitable for any climate. Direct contact with the ground should be avoid, especially in rainy areas. Impermeable surfaces such as plastic “sweat” under the coffee layer and promote surface mold growth.

To have control over the entire process, keep different harvests separated. It’s recommend to dry the coffee by laying it in thin layers (from 25 to 35 kg/m2 equivalent to a layer of 3 or 5 cm) to increase drying efficiency on beds. To favor the best drying conditions (low humidity, good air circulation, and sun intensity), use POLISOMBRA® mesh. When the coffee is completely wet, there may be water loss overnight, and cover could produce condensation. Protect coffee from dew conditioning by using a breathable mesh. It’s recommend to turn the coffee layer four times a day if possible. Otherwise, the coffee will mold. Excessive drying is also not desirable from the producer’s perspective.

coffee drying by means of coffee cloth
To favor the best drying conditions (low humidity, good air circulation and sun intensity), use the POLISOMBRA® coffee drying mesh.

Moisture, the enemy of good coffee.

Sun drying carries biological and chemical risks directly related to the high moisture content in the seeds over long periods. The fungus Aspergillus ochraceus can produce Ochratoxin A (OTA), which is a toxic and carcinogenic substance.

GROUND COVER mesh for coffee fruit collection.

drying of coffee using coffee cloth
Thanks to the coffee cloth, the seed drying phase is easier and more efficient. Plastic nets are proposed to facilitate manual coffee harvesting.

Cocoa drying method using marquee mesh.

Ninety percent of cocoa is grown in Small family businesses cultivate 90% of the cocoa in prevalence. After the seeds are harvest, they must ferment and dry. The cocoa drying process is very similar to the coffee drying process described above. In this case, too, critical factors are moisture levels and temperature. Thanks to the coffee mesh, the drying phase of the seeds is easier and more efficient.

Fill out the form below to let us know your questions or comments:

How a POLISOMBRA® mesh can be useful in the drying of coffee and cocoa

The practice of drying coffee on plastic is very common. However, there’s a significant issue that producers must face, which is the moisture of the beans. In fact, moisture can get trap in the plastic and remain in contact with the fruits, affecting both their flavor and storage capacity. For this reason, it’s recommend to create beds alternating between GROUND COVER mesh and POLISOMBRA® for coffee drying. These fabrics for coffee drying allow air to flow through the beans, reducing moisture evenly.

POLISOMBRA® coffee drying netting
The POLISOMBRA® for coffee drying allows air to flow through the beans so that the humidity decreases uniformly.

The drying process is crucial for the quality and yield of coffee

Coffee is one of the most consumed products worldwide. For many countries, coffee exports constitute a crucial part of their income. The main commercial species of coffee are basically two: Coffea arabica (Arabica coffee), which requires a humid tropical climate at altitudes between 600 and 1600 m, and Coffea canephora (Robusta coffee), which can also be grow at sea level. The fruit grows in tight (Robusta) or loose (Arabica) clusters on the nodes of the lateral branches. Both commercial species are large shrubs, and many commercial varieties have been selected for their dwarf character to simplify harvesting, which is mainly done by hand.

The physical and sensory quality, as well as its safety, are closely related to the drying process. There are two universally know methods for processing coffee: the dry method and the wet method. In the former, the bean is not separated from the pulp, meaning that coffee seeds are dried without separating them from the cherry. The latter involves extracting the seed before the drying process. Typically, in the sun-drying process, it can take up to four weeks to dry the coffee beans due to their maximum moisture content (12.5%), depending on atmospheric conditions. Maintaining constant air and temperature flows helps achieve optimal coffee drying with contained processing costs.

coffee drying net
There are two ways of drying coffee, with the use of POLISOMBRA® and the other consists of drying in direct sunlight, however this system requires a lot of space and is subject to climatic variations.

Fabric for coffee drying: the importance of treatment phases to obtain a good product

Coffee beans must be dried before roasting. There are basically two main methods of coffee drying. The first is sun drying, which is also the most natural and ecological. However, this system requires a lot of space and is subject to weather variations. This is the simplest method. POLISOMBRA® prevents very intense sunlight from affecting the coffee when it’s wet, as the beans can crack.

The second method is mechanical drying.

During the first few days after washing, moisture decreases from 45% to 25%. At this stage, the fruits may be at greater risk of developing fungi. Temperature and humidity levels are very critical factors. Even a very high temperature can cause hull breakage, so it should not exceed 35°C. During the following 10 days, it’s recommend to use a 40%-60% POLISOMBRA® to cover the harvest. This should lower the humidity to 13–14%.

The ideal moisture percentage to be achieve is 10%. The fabric for coffee drying can help gradually reduce humidity thanks to adequate air exchange. Thus, optimal drying is achieve in 15 – 20 days, variable depending on climatic conditions. Studies have shown that properly dried coffee sales are economically more advantageous; the product achieves good profits in addition to increased coffee quality, which, in turn, can also increase value.

mesh to cover coffee drying
In the first week, the POLISOMBRA® in coffee is useful to avoid coating breakage, so it should not exceed 35°C.

Recommendations from Alejandro Cadena, founder of Caravela Coffee (https://www.perfectdailygrind.com/2017/08/como-mejorar-la-calidad-al-secar-cafes-lavados/)

  • Keep different coffee varieties separated because each may have a different drying time.
  • Avoid mixing crops from different days because they could have different moisture levels. There’s also the risk that moisture from some beans will transfer to others.

Sun drying is more practical and safer thanks to shade mesh and GROUND COVER mesh

Through the natural bean drying method, the highest quality and best flavor for coffee are obtain. To optimize space, structures can be build using GROUND COVER and POLISOMBRA® mesh, which guarantee ventilation for even drying and prevent mold formation that would damage the crop. A wooden structure with a suspended net holding the fruits above the ground in the open air can be use.

The rack allows air circulation above and below the beans. Thanks to the use of POLISOMBRA® mesh, there’s no need for much labor to constantly rotate the beans. Dew or rain moisture can hinder the drying process and can damage quality due to mold. Creating protection by placing plastic meshes over the drying area prevents moisture from affecting the fruits.

installed network for coffee drying
The POLISOMBRA® for coffee drying prevents very intense sunlight from affecting the coffee when it is wet, as the beans may split.

Natural coffees are sun-dried. This requires careful aeration and sunlight heat for even drying and to prevent possible fermentation that could damage the beans. It avoids mold formation and ensures adequate ventilation. Support from a fine mesh allows air flow and enhances drying. Beans should be spread in a thin layer no more than 3 cm thick and should be turned three times a day and protected from rainy weather. Improper drying, i.e., over 12% moisture, will cause mold and a rancid aroma during storage. Uniform humidity. Drying tables are covered with mesh to maintain uniform humidity and protect from high temperatures.

Application of POLISOMBRA® mesh on Drying Tables.

Drying tables covered with mesh simplify crop protection against fungi that thrive in humid environments. The combination of GROUND COVER mesh and Coffee Mesh prevents condensation and allows drying to continue slowly and evenly. The coffee processing method strongly influences the quality of green coffee. Coffee in Health and Disease Prevention, pp.73-81, 2015. These variations are due to differences in metabolic processes occurring within the vital coffee seeds during processing. Biochemical and molecular biology studies revealed that germination begins during post-harvest treatment and stress metabolism is induced in coffee beans, especially during drying.

POLISOMBRA® covering coffee from the sun's intense rays
The use of OBAMALLA® shade netting also works for coffee drying, simplifying the protection of the crop against fungi that proliferate in humid environments.

The coffee mesh influences processing conditions, improving fruit health and quality. Ultimately, drying affects bean composition (i.e., proteins, free amino acids, free fatty acids, low and high molecular weight sugars, and reducing sugars), because dry-processed coffee has its own quality characteristics.

Prevention of mold formation in the coffee drying process.

Limiting the influence of fungi is beneficial both for quality and safety. Guidelines for the Prevention of Mould Formation in Coffee, FAO. The goal of seed drying is to remove water from the seed as efficiently as possible to stabilize the product and preserve its quality. The commercial value of coffee is based on its flavor characteristics, so preserving these qualities is fundamental. There are two coffee processing systems: wet processing and dry or natural processing. In dry or natural processing, the fruit is place directly to dry in the sun. Soil, cement, brick, bamboo mat, and canvas are all surfaces commonly use to sun-dry coffee.

POLISOMBRA® coffee drying cloth
The POLISOMBRA® mesh or cloth for coffee is washable and can be reuse. It is also easy to store.

Coffee Drying Methods

Drying rates vary greatly depending on prevailing weather conditions at the time of drying. The use of meshes helps maximize the effects of the sun and air. In sun drying, the sun provides energy for the evaporation of water from the coffee beans, which is accelerate by air circulation. The drying area should be located where sunlight and air are available to the maximum. POLISOMBRA® mesh is suitable for any climate. Direct contact with the ground should be avoid, especially in rainy areas. Impermeable surfaces such as plastic “sweat” under the coffee layer and promote surface mold growth.

To have control over the entire process, keep different harvests separated. It’s recommend to dry the coffee by laying it in thin layers (from 25 to 35 kg/m2 equivalent to a layer of 3 or 5 cm) to increase drying efficiency on beds. To favor the best drying conditions (low humidity, good air circulation, and sun intensity), use POLISOMBRA® mesh. When the coffee is completely wet, there may be water loss overnight, and cover could produce condensation. Protect coffee from dew conditioning by using a breathable mesh. It’s recommend to turn the coffee layer four times a day if possible. Otherwise, the coffee will mold. Excessive drying is also not desirable from the producer’s perspective.

coffee drying by means of coffee cloth
To favor the best drying conditions (low humidity, good air circulation and sun intensity), use the POLISOMBRA® coffee drying mesh.

Moisture, the enemy of good coffee.

Sun drying carries biological and chemical risks directly related to the high moisture content in the seeds over long periods. The fungus Aspergillus ochraceus can produce Ochratoxin A (OTA), which is a toxic and carcinogenic substance.

GROUND COVER mesh for coffee fruit collection.

drying of coffee using coffee cloth
Thanks to the coffee cloth, the seed drying phase is easier and more efficient. Plastic nets are proposed to facilitate manual coffee harvesting.

Cocoa drying method using marquee mesh.

Ninety percent of cocoa is grown in Small family businesses cultivate 90% of the cocoa in prevalence. After the seeds are harvest, they must ferment and dry. The cocoa drying process is very similar to the coffee drying process described above. In this case, too, critical factors are moisture levels and temperature. Thanks to the coffee mesh, the drying phase of the seeds is easier and more efficient.

Fill out the form below to let us know your questions or comments:

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