At Hacienda La Esmeralda, we use a combination of traditional patio drying and mechanical rotating drum driers called Guardiolas. Depending on how much coffee is being dried, how much space is available, and what the weather is like, we decide which drying process works best for each individual lot.
Mechanical Drier (Guardiola): When lot size allows it, the Guardiola is our standard method of drying because of its ability to handle more coffee at once. On the other hand, smaller lots cannot be loaded into a Guardiola. The Guardiola itself is a horizontal rotator drum that constantly flows hot air- slowly and evenly whisking away moisture from the beans. Drying our coffee this way ensures consistency, allowing us to have more control over quality because drying no longer depends on weather conditions.
Sun Drying: For micro-lots, patio drying is the preferred method. The smaller size of the lots means that we can't always use the Guardiola. Instead, the coffee is laid out on a patio and dried out by the warmth and light of the sun. The beans are spread out, and moved regularly to make for an even drying.
Rest: After the beans have been sufficiently dried, they are placed into nylon grain bags, where they rest for a minimum of 45 days and up to several months. This process, also called “reposo”, helps stabilize the bean and improves cup quality.