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Correct coffee drying means reducing moisture steadily enough to stabilize the seed without creating mold, re-wetting, case hardening, or uncontrolled fermentation. The target is not one universal number or drying duration; buyers and producers should monitor process conditions, final moisture and, where useful, water activity, then protect the lot during storage.
From Research to Business
If you’re researching Cambodian coffee for sourcing, roasting, hospitality, retail, or distribution, explore the commercial routes Origin Coffee Cambodia (OCC.) can support.
