After laying parchment coffee out in beds, wait a week to start sampling. Then, measure the moisture using a meter. Do this every day in the morning and at the end of the afternoon until it has humidity between 14 and 15%.

How long this takes varies with how the coffee was processed and how the beds are positioned (fully or partially exposed to the sun).

• The Cone Method

This technique involves creating a cone-shaped pile of coffee beans not less than 1.5 kg. Randomly take samples from five to eight dispersed sites on the drying bed until you have around 1.5 kg.

Pile them up and flatten the top. Then divide it into two, and then four equal parts. Reject two piles diagonal to one another and mix the remaining two. You should have a pile of at least 300 g of beans. Use a moisture meter to test the level of humidity and record it.