After coffee cherries are harvested and processed (either via natural or washed methods), the beans still need one final step before export. That step is the dry mill—a crucial facility where green beans are polished and prepared for shipment.
What Is a Dry Mill?
A dry mill is the last stop before coffee leaves the origin. It’s where green beans undergo multiple processes—hulling, cleaning, grading, and bagging—to ensure only the best beans reach roasters.
What Happens Inside a Dry Mill?
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Hulling – The protective parchment (washed coffees) or dried husk (natural coffees) is removed to reveal the green bean.
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Cleaning & Sorting – Beans pass through screens, air flows, and sometimes optical sorters to remove defects, impurities, and foreign material.
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Grading – Beans are separated by size and weight to ensure uniformity and quality.
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Bagging – Once cleaned and graded, the beans are packed—typically into 60 or 69 kg bags—ready for export.
Did you know?
Not all beans make the cut. Dry mills sift out defective beans like “quakers” (underdeveloped), black beans, or broken beans. This step is vital for maintaining the flavor quality that specialty coffee lovers enjoy.
Why It Matters
The dry mill preserves what farmers have worked so hard to grow. It’s the gatekeeper of quality—ensuring that each bag of coffee officially reflects the character and potential of the beans.
See the Dry Mill in Action
Want to see it for yourself? Watch as Dritan visits the FECCEG dry mill in Guatemala—an inspiring behind-the-scenes look at how green beans are finalized for export.