Dried Coffee Beans Research Articles

Energy and exergy performance evaluation of a drying coffee beans system using a photovoltaic–direct solar dryer at different drying temperature conditions

This study investigates the impact of various drying temperatures on the performance evaluation of photovoltaic – direct solar dryers in the coffee bean drying process. The use of photovoltaic systems in solar drying provides opportunities for the future to support clean and eco-friendly renewable energy. Three drying temperature conditions were tested, namely 40°C, 45°C, and 50°C, with the optimum temperature obtained at 50°C. During the drying process, the weather appears to be very sunny and cloudless, resulting in an average solar intensity of 974.36 W/m2. Utilising this solar dryer, it takes 12–16 hours for the coffee bean drying process to achieve a moisture content below 12.5% by the SNI 01-2907-2008 standard, starting from an initial moisture content of 45%. The drying and solar collector efficiencies ranged between 0% to 54% and 67.33% to 88.24%, respectively. Energy consumption is directly proportional to drying efficiency, depicted as the energy utilisation ratio (EUR), with the highest EUR being 22.96%. Meanwhile, the exergy flow (inlet, outlet, and loss) is directly proportional to the solar intensity, forming an open downward parabolic curve, with the average exergy efficiencies obtained at temperatures of 40°C, 45°C, and 50°C being 53.95%, 54.72%, and 56.88%, respectively.

The Coffee Trail Planning as an Effort to Develop Coffee Agrotourism in Cibeureum Village Kuningan Regency

The Regent of Kuningan revealed that the typical coffee of Kuningan Regency has the potential to increase economic and tourism activities. The purpose of this study are to determine the potential and uniqueness of the plantation area and coffee factory in Cibeureum Village, Kuningan Regency. Planning a coffee trail that is in accordance with the potential and uniqueness of coffee plantations and factories so that it can become a coffee agro-tourism product and promote coffee agro-tourism. The analytical method that will be used in this research is the descriptive analysis method. The data used is qualitative data obtained from the results of the researcher's in-depth observations and interviews with related parties. Planning a coffee trail is able to combine everything into a complete coffee journey, starting from the planting process, picking coffee, selecting coffee beans, drying coffee beans, roasting coffee beans, grinding the coffee beans and finally being able to enjoy the coffee. Coffee trails must be positioned as the most interesting form of coffee tourism activity and can improve the experience of tourists, especially coffee lovers, in exploring coffee agrotourism.

Analisis Implementasi Etika Jual Beli Kopi Dalam Islam di Desa Koto Rami Kecamatan Lembah Masurai Kabupaten Merangin

The purpose of this research is to find out how Islamic business ethics in Koto Rami Village, Lembah Masurai District, Merangin Regency, to find out whether business ethics in Koto Rami Village, Lembah Masurai District, Merangin Regency are in accordance with Islam, to find out what are the obstacles in implementing Islamic business ethics in the village. Koto Rami, Lembah Masurai District, Merangin Regency. This research is field in nature. The data collection techniques in this research are: observation, interviews, and documentation carried out by the coffee shop and coffee farmers. Then the existing data was analyzed using qualitative analysis. As for the research results, it was found that Islamic business ethics were carried out by the toke and farmers, toke who cheat by reducing the scale, coffee farmers mix coffee beans that still have a lot of water content with dry coffee beans, do not explain the actual condition of the goods so that it harms other people, there are still many toke who badmouth other toke with the motive of business competition , many farmers slander other farmers so that they don't buy the farmer's harvest. Analysis of the implementation of Islamic business ethics in Koto Rami Village, Lembah Masurai District, Merangin Regency is not in accordance with the principles of business ethics.

Physicochemical and Sensory Properties of Arabica Coffee Beans of Arara cv. Dried Using Different Methods.

The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better preservation of the bean and its sensory attributes. In this context, this study aimed to characterize the final quality of the Arara cultivar Arabica coffee processed using the wet method and subjected to six drying methods: three conducted at the agro-industrial establishment (fixed-bed dryer, rotary drum dryer, and combined drying) and three laboratory-scale methods (convective oven, cast-tape drying, and suspended terrace). Drying was carried out to reduce the coffee's moisture content from an initial value of 46.2% on a wet basis (w.b.) to a final average value of 11.35% (w.b.). The fruits of in natura demucilaged coffee and the processed dry coffee beans were characterized for moisture, ash content, nitrogen compounds, lipids, total titratable acidity, organic acids, sugars, and the instrumental color of the beans. The sensory profile of the Arabica coffee was evaluated by five coffee specialists using the methodology proposed by the Specialty Coffee Association (SCA), and all the coffees were classified as a specialty.

Arabica coffee yields at various harvest seasons and altitudes in the Gayo Highlands, Aceh

Arabica coffee yields in the Gayo Highlands, Aceh, are limited by altitude. Areas suitable for coffee are an altitude of 1000-1600 m asl. Climate changes, especially rising temperatures, result in vulnerability to Arabica coffee yields. This study aims to study coffee yields at various locations based on altitudes and harvest seasons. This study used a split-plot design, with 3 replications. The main plot is two season harvests (S) (March-June Harvest and September-December Harvest), and the sub-plot is six locations based on altitudes in Bener Meriah (BM) and in Aceh Tengah (AT), i.e.: BM>1000-1200 m asl, BM>1200-1400 m asl, BM >1400-1600 m asl, AT>1000-1200 m asl, AT>1200-1400 m asl, and AT >1400-1600 m asl. The season harvests did not affect all coffee yield parameters. Altitudes significantly affected the average number of coffee cherries/plant, the average weight of 100 dry coffee beans, and the average weight of dry coffee beans/plant but did not affect the average weight of coffee cherries/plant. The combination of harvest seasons and altitudes (locations) shows that in the March-June harvest season, location BM>1200-1400 m asl results in a better average weight of 100 dry coffee beans than September-December harvest season, while in AT>1200-1400 m asl is the other way around.

Improving Coffee Bean Drying Performance Using Polydryer (Dryer Assisted with Superabsorbent Polymer)

Superabsorbent polymer is a material that can swell hundreds to thousands of times after absorbing moisture. Studies that combined the use of this material in coffee bean drying have not yet been widely disclosed. In this study, a dryer assisted with superabsorbent polymer (Polydryer) was applied to improve the drying performance of coffee beans. The materials for superabsorbent polymer hydrogel (polygel) were cassava starch and acrylic acid. Based on this study, the use of polygel and heater was able to alleviate humidity while signifying the temperature inside the drying chamber. This condition certainly aided the drying process because it provided a greater driving force for free and bound water to diffuse from the inner coffee bean particle to the environment. Normal and intermittent drying modes were also carried out to compare the drying performance. The normal operation mode required 14 h to attain a product moisture content of below 12%. Meanwhile, the intermittent drying mode, where the heater operated merely in the initial stage, took 72 h to reach the maximal 12% product moisture content. Further improvement of the Polydryer was done by using three chambers arranged in series and operating in the normal mode, resulting in a more efficient drying system with a swifter process of 7 h. The results indicated that coffee bean drying using the Polydryer was effective and can be used to substitute conventional methods, especially during the night‐time and rainy season. Besides, the dried coffee beans were free of insects, rot, mold, and foreign matter and were in a specialty grade category.

Coffee Beans Drying Using Pilot-Scaled Fluidized Bed Dryer Assisted with Zeolite Adsorbent

Drying is a common method applied to agricultural and plantation products to prevent the growth of bacteria and other microorganisms. This research aims to determine the optimum temperature and humidity of the heating air for coffee beans drying in a fluidized bed dryer (FBD) without the addition of adsorbents, to study the effectiveness of zeolite adsorbent as air dehumidifier in order to improve the drying process, and to determine energy consumption in the coffee drying process in an FBD. This research was conducted using 500 grams of Arabica coffee, air temperature variations of 400C, 500C and 600C with an average air velocity of 4.91 m/s. The addition of 1.08 kg of zeolite as an adsorbent was carried out to improve process performance and to reduce the drying time. Coffee bean quality was determined by moisture test using gravimetric method, protein test using Kjeldahl’s method and carbohydrate test using Luff-Schoorl’s method. The results showed that the optimum conditions for drying coffee beans to reduce the moisture content from 28% to 12.45% using an FBD without adsorbent were obtained at a drying air temperature of 500C with a drying time of 3 hours. Coffee bean drying assisted by Zeolite adsorbent was able to reduce the drying time by 11% with the most efficient energy consumption of 76,200 kJ/kg.

Analisis Nilai Tambah Pengolahan Kopi Robusta di Ud. Cipta Lestari Desa Pujungan Kecamatan Pupuan Kabupaten Tabanan

This study aims to determine the amount of added value,processing system,as well as the eligibility obtained by robusta coffee processing businesses in UD Cipta Lestari in producing various coffee products. Research conducted in the processing business UD Cipta Lestari which is one of the small – scale umkm, which produces robusta coffee products in the Village of Pujungan, Subdistrict of Pupuan Tabanan Regency.Processed products from Robusta coffee analyzed were wet coffee beans,dry coffee beans, roasted coffee and packaged coffee.The results of this research analysis that the income of the robusta Coffee Processing Unit in the UD Cipta Lestari Village of Pujungan, Subdistrict of Pupuan Tabanan Regency for the production proses robusta coffee as big Rp. 154.578.400/year. with acceptance 400 kg wet coffee beans as big Rp.43.200.000/year. For 100 kg dry coffee beans for Rp.54.000.000/year, For 80 kg roasting koffee of Rp.67.200.000/year. And for 80 kg packaged coffee as big as Rp. 86.400.000 with total receipts as big Rp.250.800.000/year.Meanwhile, the added value analysis which is obtained by the robusta Coffee Processing Unit in the UD Cipta Lestari Village of Pujungan, Subdistrict of Pupuan Tabanan Regency on the product robusta coffee is Rp. 71.778.400 with added value ratio 71,78 %. With greater added value ≥ 50% hence robusta coffee processing in UD Cipta Lestari provide added value.

Physical and mechanical properties of Arabica coffee (Coffea arabica L.) cherries and beans in Rwanda

Arabica coffee is worldwide predominated and accounts for about 97% of Rwandan coffee production. Up to 70% of exported washed coffee is pulped using high-capacity coffee pulping machines while the remaining is pulped by smallholder farmers. However, the lack of information on coffee beans can affect depulping activity, especially when using locally-made pulping machines. Therefore, this study aimed to investigate Arabica coffee's physical and mechanical properties from eight districts of Rwanda to improve the pulping process. The coffee parameters were investigated using precision measuring instruments and statistically analysed using One-Way ANOVA, one-sample t-test, and the Turkey multi-comparison method in GraphPad Prism 9.3.1 software. The investigation found the mean length of 15.40 mm, 12.12 mm and 11.85 mm, the width of 13.03 mm, 8.26 mm and 8.15 mm, the thickness of 13.03 mm, 4.88 mm and 4.87 mm for Arabica cherries, wet parchment beans and dried parchment beans, respectively. Their corresponding average mass of 1.53 g, 0.43 g, and 0.173 g, the density of 1.006 g/mL, 0.894 g/mL and 0.390 g/mL for Arabica cherries, wet parchment beans, and dried parchment beans, respectively. The Arabica showed a true volume of 1.531 mL and 0.271 mL for cherries and dried coffee beans, respectively. The wet parchment coffee was dried from 29.9 to 10.8% wb. The dried parchment beans showed a coefficient of static-friction and fracture force of 0.585 and 29.85±6.81 kgf, respectively. The other parameters evaluated for cherries and dried parchment coffee beans include moisture content, true volume, density, porosity, sphericity, and angle of repose. The results showed that coffee's size, mass, densities, and diameters from different districts are significantly different at Pvalue < 0.05 and also showed a perfect correlation. Each of the above coffee parameters provides the general information needed to develop a pulping machine for cherries. Therefore, the small-scale coffee pulping machine should be developed, and properly adjusting the pulping unit to enhance the performance of the machine based mainly on the size, fracture force, and density of the coffee.

Determination of Loss Macro Nutrient (N, P And K) Carrying Out The Harvest of Arabika Coffee Fruits (Coffea Arabica) In Five Locations of Situbondo Coffee Farmers

The coffee plant (Coffea sp.) is one of the plantation commodity crops that has been developed since the Dutch colonial era. The productivity of Arabica coffee from people's fields is equal to 0.48 tons/ha while the company's Arabica coffee plantations 0.71 tons/ha. Low productivity is one of them caused by fertilization that is not in accordance with the needs of coffee plants. So, it is necessary to know the nutrient content of N, P and K in each plantation. The content of N, P and K nutrients can be determined through the development of fertilization methods based on the loss of N, P and K nutrients carried by the harvested coffee cherries. The aim of this research is to find out of N, P and K nutrients are carried by Arabica coffee berries. The treatment was carried out at 5 different coffee fields locations and an analysis of the N, P, and K nutrient content of the harvested coffee cherries was carried out. The results showed that the nutrients N, P, and K carried by the coffee cherries were different in each plantation. Soil Analysis results on pH (bit acid) and Total Nutrient Content N (low), P (moderate – very high), and K (low) in the soil of each field. The variables for observing the weight of sun-dried coffee beans and skins and the weight of oven-dried coffee beans and skins were significantly different in each plantation. Conclusions from this research, a). The total N, P, and K contained in 1 kg of fresh coffee fruit is 24.71 g N; 8.66 g P and 39.08 g K. b). The total N, P, and K contained in 1 kg of dry coffee beans is 74.3 g N; 26.1 g P and 117.5 ​​g K.

The Analysis of Three-Tubed Variations of Hot Air as a Coffee Bean Dryer

One of methods to process coffee beans is carried out by drying and during this period, drying by mechanical and/or artificial devices is meant to overcome the deficiencies of drying in the sun. In this study, coffee beans were dried in the oven-style dryer, utilizing hot air from a furnace. The purpose of this study is to investigate how good the number of holes is to dry coffee beans using hot air. The hole variations were about 300, 350, 400 holes. This study shows that the drying time was two hours for drying coffee beans using hot air; the water content of coffee beans reduced to 37.67%, while, initially, the coffee moisture is about ± 60%. Hence, the drying process was noted as efficient with the percentage efficiency was 36.68%. The best numbers of holes for efficient variations were about 400 holes and the moisture of final content in the coffee beans was recorded to 38.59%. Keywords: Analysis, Dryer, Beans, Coffee, Hot air

Analysis on the Performance of Designed Fluidized Bed Dryer for Drying Coffee Beans

Drying coffee beans is an important role in the process of making coffee. Most coffee producers dry their coffee beans under the natural sun, but it was found to be time-consuming and depended on the weather conditions. Fluidized bed dryer is found to be the most recent method to dry the coffee beans. However, not many reported on the performance of fluidized bed dryer in coffee drying. In the present research, the quality of the drying process using fluidized bed dryer was investigated by varying the streamline pattern and temperature distribution in the drying chamber. The result was compared with a different temperature and velocity applied. The simulation in ANSYS was conducted with three different velocities of 10 m/s, 20 m/s and 30 m/s with air temperature of 60 °C, 90 °C and 120 °C. The temperature supply was from the inside of the pipe to the end of the drying chamber. The streamline and the temperature distribution were absorbed between the difference of temperature and the velocity difference. The computational analysis of the simulation showed that the increase in velocity resulted in a temperature rise from 46.72°C to 49.04°C within the drying chamber for constant inlet temperature of 60 °C, and on the other hand the velocity in the drying chamber remains constant at average of 3.22 m/s for inlet velocity of 10 m/s despite the increase in temperature.

Effect of microwave drying pretreatment prior to soxhlet extraction of coffee oil

To increase the effectiveness of the coffee oil processing process in drying coffee beans, in this study, pretreatment drying using a microwave was evaluated. The drying method using a microwave was carried out with three power inputs. After the drying process, it was followed by roasting and grinding process of the coffee beans. Then the coffee beans were extracted so that the oil was obtained. From the process of drying coffee beans using a microwave with 3 variations of input power, namely MH, MM, and ML, from the initial moisture content of 56.75%, the moisture content was 7.29% in a row; 8.32%; and 10.32%. Meanwhile, from the results of the extraction of coffee beans in the three variations of the drying process, the yield of coffee oil was 16.936%, 16.448%, and 2.534%, respectively. It can be seen that the input power in the microwave drying process greatly affects the results of decreasing the moisture content of coffee beans and the yield of coffee oil. In addition, from the process that has been carried out, it can be seen that the fatty acid content obtained in coffee oil was high. So that the drying process carried out using a microwave is very effective to do in producing coffee oil with high yields.

An Improvement in Power Quality and By-Product of the Run-Off River Micro Hydro Power Plant

Utilization of Micro Hydro Power Plant at the Gunung Halu case study type run-off the river is a household use only in the afternoon, around 5 pm until bedtime at about 10 pm. Therefore, more than 75% of the energy is lost. This case study lost power which can be used as a by-product, such as for drying coffee beans. In this case study, a design was carried out to obtain by-products and improve power quality in the electrical system. In addition, they complain about the poor quality of power controlled by frequency using Triac-Based Electronic Dummy Load Control. The heat from the dummy load in the case study is used as a by-product. MHP with a minimum power of 20 kW, and the usage time of customer service is about 6 h. The energy for the by-products is about 360 kWh/day, and the power quality improved by using Triac-Based Electronic Load Control and Hysteresis Current Control for the active filter. As a result, the power factor is close to one, the generator current harmonics is less than 2%, and the voltage harmonics is less than 5%.

Activation Energy Analysis of Coffee Beans Drying Using Double Condenser Refrigeration System

The coffee drying system that is less efficient with the use of sunlight makes the productivity of coffee farmers in Indonesia less than optimal when the rainy season arrives. In this study, the coffee bean drying process was carried out to make the drying system more effective and efficient by combining a bed dryer-type drying system with a heat pump. The drying air flow used was 550 lpm. Variations in temperature on the evaporator used 10 until 20 °C and without refrigeration. While the electric heating temperatures used are 60 to 80 °C. In addition, this test is also carried out using only electric heaters. The results obtained from this study are the dehumidification process of drying air in the evaporator can improve the drying process of coffee beans. Higher electric heating temperatures will also speed up the drying process. The highest value of activation energy for drying coffee beans on air humidity was 39.6485 kJ/mol at drying conditions without using a refrigeration system and n The lowest activation energy value was obtained at a specific humidity of 0.0079 kg/kg d.a (evaporator temperature 10°C) with a value of 19.9407 kJ/mol. The lower the specific humidity of the drying air, the lower the energy required to evaporate the water in the coffee beans. This activation energy value can then be used as initial data for the numerical simulation of drying coffee beans.

Performance Analysis and Kinetic Modeling of Coffee Beans in Microwave Convective Dryer Integrated Photovoltaic System

The microwave convective dryer integrated photovoltaic has the potential equipment to be used for coffee drying. Therefore, this study aims to examine the performance of microwave convective dryer integrated photovoltaic for coffee bean drying. The kinetics and effectiveness diffusivity were determined to describe the drying process”. Drying model for the coffee bean drying process using variations in sample mass, coffee bean condition, and drying power. The results showed that reducing the water content of coffee beans from 47% (wb) to 11% (wb) required drying times of 10, 8, and 6 minutes at 600 W (medium), 650 W (medium-high), and 700 W (high), respectively. Drying coffee beans with a microwave convective dryer system shows that the Wang and Singh model is the best model for drying coffee beans; resulting in the highest R2 (0.99) and the lowest MBE and RMSE. Therefore, Wang and Singh model can be used to accurately predict the moisture content of dry coffee beans in a microwave convective dryer system. The effective diffusivity of coffee beans increased from 3.19×10-7 m/s to 1.19×10-6 m2/s when the power drying increased from 600 W to 700 W.

Implementasi Rotary Dryer dan Website Guna Meningkatan Pendapatan pada Kelompok Tani Kopi Sumber Kembang

The coffee production process carried out by the Sumber Kembang Farmers Group includes seeding to marketing products in the form of ready-to-eat ground coffee. Although this group of coffee farmers is considered to be quite good, there are still some weaknesses, namely the process of drying coffee beans is still done manually, namely drying in the sun. The manual drying process is highly dependent on land area, weather, and labor. Meanwhile, the coffee beans that have been harvested must be dried as soon as possible to maintain the quality of the coffee beans. In addition, farmer groups have not utilized information technology optimally. Therefore, this service activity was carried out with the aim of increasing the productivity of coffee farming through the design and training of Rotary Dryer and increasing sales of coffee products by expanding the reach of marketing through website creation. The implementation of socialization and training was aimed at members of the Sumber Kembang coffee farmer group located in Karangpring Village, Sukorambi District, Jember Regency. After further training, namely monitoring the results of service activities, this activity needs to be carried out to ensure that the application of technology is actually implemented by the Sumber Kembang farmer group. The method of activity applied in implementing this partnership program is the method of explaining the material about the application and benefits of rotary dryer using a power point, providing tools in the form of rotary dryer, and website training, after which monitoring is carried out. After the service activities have been carried out, farmers are able to operate rotary dryer and can increase market share thereby increasing consumer demand for coffee products from the Sumber Kembang farmer group. This is indicated by data on the increase in consumer demand for coffee products, which is above 25% for each type of product.

TEKNOLOGI TELEMONITORING BERBIAYA RENDAH PADA PENGERING SURYA TIPE SEMI-SPHERICAL UNTUK PENGERINGAN BIJI KOPI ARABIKA

This study focusses on the development of a low-cost Internet of Things (IoT) system for semispherical solar dryers to dry arabica coffee beans. The temperatures and relative humidity (Rh) of a solar dryer room are measured using a DHT22 sensor module. The moisture content of hard arabica coffee beans is calculated by measuring the mass of the dried product using the load cell sensor module. All detected data are then sent using wireless networks and saved on a database cloud server. Tests are conducted to evaluate the uniformity of the DHT22 sensor module in a semispherical solar dryer, measure the temperature and Rh and reduce the mass of the dried coffee beans. The performance of the DHT22 sensor module at the uniformity testing stage shows promising results in terms of temperature and Rh, with standard deviations of 0.46 and 3.55, respectively. In addition, the performance of the semispherical solar dryer in relation to the drying kinetics of arabica coffee beans is evaluated. Arabica coffee beans are dried from 49.59% (w.b.) to 10% (w.b.) moisture content within 69 h. In addition, the drying kinetics of coffee arabica beans are investigated. Three models are compared with experimental data on arabica coffee beans dried in a semispherical solar dryer. The Page model is selected to represent the thin layer drying behaviour of arabica coffee beans.

ECONOMIC REHABILITATION WITH GREENHOUSE DRYING SYSTEM OF COFFEE BEANS DURING PANDEMIC IN GAMPONG REULEUT TIMU, MUARA BATU DISTRICT, NORTH ACEH.

Malikussaleh University (UNIMAL) as a state university in North Aceh has the potential in the form of human resources to play a role in village development. The idea of ​​a greenhouse system for drying coffee beans in Gampong Reuleut Timu was based on the condition of the Corona Virus Disease (COVID-19) Pandemic which dealt a tremendous blow to the economy of the village community. The majority of the people around the institution have house rentals for UNIMAL students. The best solution that academics offer is to turn into small and medium-sized entrepreneurs who can generate additional income. The community can take advantage of their free time by doing a coffee bean drying business with a greenhouse system which has a great opportunity to be developed considering the high intensity of sunlight in North Aceh Regency. The location of this activity is in Reuleut Timur Village, Muara Batu District, North Aceh Regency. The service activity was carried out in two stages, namely an explanation of how to make a greenhouse installation and an explanation of how to dry with a greenhouse system. The outputs are in the form of a service journal system International Review of Practical Innovation, Technology and Green Energy (IRPITAGE) Volume 1, Number 2, December 2021, online publications in the Merdeka News mass media, and an Agreement Document with Geuchik, Reulet Timu Village, Muara Baru District. North Aceh District.

Enhancing the performance of conventional coffee beans drying with low-temperature geothermal energy by applying HPHE: An experimental study

Abstract The unpredictable weather in Indonesia results in a less effective conventional coffee beans drying process, which usually uses solar energy as a heat source. This experiment aimed to examine the performance of the coffee beans drying using low-temperature geothermal energy (LTGE) with solar energy as the energy source. Heat pipe heat exchanger, which consists of 42 straight heat pipes with staggered configuration, was used to extract the LTGE. The heat pipes have 700 mm length, 10 mm outside diameter with a filling ratio of 50%, and added by 181 pieces of aluminum with a dimension size of 76 mm × 345 mm × 0.105 mm as fins. LTGE was simulated by using water that is heated by three heaters and flowed by a pump. Meanwhile, to simulate the drying process with conventional methods, a system of solar air collectors made of polyurethane sheets with a thickness of 20 mm and dimensions of length × width × height = 160 cm × 76 cm × 10 cm, respectively, was used in this study. Zinc galvalume sheet with 0.3 mm thickness was installed and coated by the black doff color throughout the inner of the container wall. The result showed that the drying process with LTGE and solar energy is faster than with solar energy or geothermal energy only. The drying coffee beans using the hybrid system can speed up the drying coffee beans time by about 23% faster than the solar energy only.