Marcus dries his natural coffees in a sealed room, where dehumidifiers control the air. For the first few days, fans blow straight onto the cherries to dry them fast and keep the flavour clean. After that the coffee dries slowly, for about 20 days in total. Some roasters call this "dark room drying." Marcus prefers "hermetic dry room," because the drying comes from the dehumidifiers, not from darkness. A few years ago he moved away from heavy fermentation to focus on clean cups, because a clean cup is what he wants to drink every day.
