Drying treatment of Ugandan coffee

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Drying treatment:

1. Harvest:

Harvested cherries are usually not sorted before drying begins. Careful picking is essential to remove immature cherries and foreign substances such as stones.

two。 Dry:

The drying system should be harvested immediately after the start of the drying system to avoid poor development of pollution and moulds. The cherries are spread on suitable dry noodles, such as raised trays or tarpaulins, and dry in the sun. Coffee must be stirred frequently to dry evenly. Coffee should not be re-wetted at any time during the drying process.

When the moisture content of dried cherry (kiboko) reaches 13%-14%, the drying is completed.