Drying is the next stage after the fermentation process; it is aimed at reducing the moisture content from about 55% to 7.5%. Our farmers dry their beans on a raised mat which has direct contact with sunrays. During the process, the beans are frequently stirred to pick out germinated, flat and black beans, placenta and foreign materials.

Sun drying is the best for good quality beans and this is because during sun drying which is slow, acetic acid evaporates through the shells and lactic acid is partly transported by water from the bean to the shell. There is also the oxidation (browning) of the beans resulting in the reduction of astringency and bitterness using sun drying.