After the beans have been sufficiently dried, they are placed into nylon grain bags, where they rest for a minimum of 30-45 days. This rest, also called “reposo”, helps stabilize the bean and improves cup quality.
We let the cherry dry to an even level. Depending on the weather and the composition of the lot, the coffee will dry for 3 to 5 on the concrete patio (8 hours per day).