Once coffees have been sorted, pulped, and washed by the machinery, they are spread out on the patios to dry. At this point, they are called parchment, and contain a lot of water, both internally and externally.
Coffee is spread onto the patio in continual rows, with very little space between each row. Throughout the night, the moisture from the parchment runs down the beans and onto the patio, meaning that the following morning, the patio beneath the batch of coffee is wet.
The first objective within coffee processing on the patio, is to dry the external moisture of the coffee, both from the bean, and the patio itself.
Beginning with the sunrise, processing on the patio begins by raking lines into the spread coffee, leaving roughy a foot of patio tile between each row, in order to expose strips of the patio to the sun, and thereby enable it to dry. Lines move either directly away from, or toward the sun, for the purpose of creating lines, and piles of coffee that do not cast shadows onto the patio.
The common thought in regards to raking coffee is to aim your rake directly toward your shadow.
Once each strip of exposed patio is dried, coffees are raked a second time, in perpendicular rows, thereby exposing new sections of patio to the sun, and allowing the wet parchment to then rest of dry sections of patio, which have absorbed heat from the sun.
When a third rake is performed however, it is carried out parallel to the present rows of coffee that have been created, positioning half of the rake where the coffee is piles, and thereby pushing it into, and over itself, to slowly, over the course of several rakes, expose the entire patio, on which the coffee was resting from the second rake.
The first a second photo shown to the right, illustrates the third rake, where sections of the patio have been dried already from perpendicular raking. This is a parallel rake, which workers using a single palette rake to push the coffee back into itself. The dark sections of patio illustrate where moisture is still present on the patio.
After a single day of raking, the patio beneath a batch of coffee should be dried, as well as the external parchment of the coffee, (illustrated in the third photo), having been moved and stirred approximately every hour.