Lecture Description
Drying is one of the most underestimated stages in coffee production, yet it has a direct and measurable impact on cup quality, consistency, and shelf stability. While fermentation often receives more attention, improper drying can undo the benefits of careful processing—leading to defects, accelerated aging, or muted flavor potential. For producers, drying represents both a technical and economic bottleneck, especially in regions with high humidity or limited infrastructure.
This lecture will explore the science of drying, reviewing how moisture content, water activity, and drying curves directly shape the chemical stability of green coffee. We will also examine the most common bottlenecks producers face: unpredictable climate conditions, uneven airflow, and infrastructure limitations. New technology developments—such as mechanical dryers, solar parabolic systems, and digital monitoring tools—will be highlighted as solutions to improve quality and reduce risk.
By connecting technical insights with practical field experience, this session will help attendees understand why drying is not simply a logistical step, but a critical determinant of cup potential and long-term value.
Date: Friday, April 10, 2026
Time: 11:00 am - 11:45 am
Location: Room 26AB
Category: Science
Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speakers
Shady Bayter
CEO & Founder of Forest Coffee
Shady Bayter is the CEO and co-founder of Forest Coffee, a coffee producer and project developer based in Colombia. From El Vergel Estate, he leads initiatives focused on innovative processing, drying systems, and varietal development to improve quality and education in specialty coffee. Through Forest Coffee, Shady works closely with producers across southern Caldas and northern Tolima to build a community connecting farm-level innovation and helping shape new approaches to quality, sustainability, and value creation in the coffee industry.