TIPS DEL PROFESOR YARUMO: MÉTODO GRAVIMET

The humidity of parchment coffee is a determining factor in the marketing process, of great importance in preserving its physical, sensory, and safety characteristics. For coffee and other beans, a humidity range of 10% to 12% has been defined as a range within which the product retains its characteristics for marketing. The Gravimet method determines the final humidity level for coffee marketing.