Is slow low-temperature drying becoming the real quality trend behind cleaner roast profiles?

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Many people talk loud about experimental processing, but I keep hearing more roasters ask about drying style. Some say slower low temperature drying gives cleaner roast expression and less rough finish. Is this becoming the quiet trend now?

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I think yes. Drying is less sexy topic, but it changes cup a lot. Cleaner sweetness is easier to keep when drying is more controlled.

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Agree. It is not flashy, but if drying is rushed, later roaster works harder to hide it.

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In Indonesia many producer still focus on process name, not drying detail. But when drying is inconsistent, roasting result can be messy even if process story sounds nice.

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We saw this with samples from same farm and same variety. The lot with calmer drying felt more transparent in roast, less rough edge.

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For competition style roasting, clean drying is big help. You can push development more precisely when green reaction feels stable.

Is slow low-temperature drying becoming the real quality trend behind cleaner roast profiles?

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