 After fermentation, the beans are dried, bringing the humidity of the beans down to between 6% and 8% for storage and export. Cacao beans are often dried in the sun, which can happen on tarps, mats, or patios. They are continually raked so that they will dry more evenly.
The drying process can take up to a week; however, if the beans are dried too long they will become brittle. If they are not dried long enough they run the risk of becoming moldy.
Some producers also have access to automatic driers, which are used when the weather is rainy or cloudy and they are unable to sun dry the beans.
Once dried, cacao beans can be stored for 4-5 years.
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