Tower Dryer
Intermediate Bagging Hopper
Coffee Beans after drying in
Air Conditioned Storage

After Pulping, the coffee is spread on the coffee drying deck where the beans are sun dried for several days, finish dried in a large tower drier to about 11 percent moisture, then moved by conveyor to the bagging hopper and from there to the temperature controlled storage room where they are stored until required for further processing before shipping to customers.

This storage area will typically store 5,000 to 60,000 pounds of parchment. In this controlled atmosphere, coffee can be stored for up to 12 months with no damage to the quality of the coffee.