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Kept in dry rooms with steady heat permitting is a long answer. It is straightforward but timing is a wildcard
definitely can use miners to accomplish that sort of drying. are the locations youre looking into have established Bitcoin culture or economy too?
Not too much but make the world you want to live in. 😀
that's the spirit. hyperbitcoinize your life.
Traditional practice, from the agronomy literature:
Cacao: heap/pile fermentation 5-7 days in plantain- or banana-leaf-lined boxes (that's where flavor precursors form), then sun-drying on raised bamboo tables, raked through the day, often rolled under roofs at night to dodge dew.
Coffee has three classic routes: natural (dry the whole cherry on patios or raised "African beds" ~2-4 weeks, raked constantly), washed (depulp -> 12-48h wet fermentation to strip mucilage -> thin-layer sun drying), and honey (depulped, some mucilage left, sticky slow drying). Patios are cheap and common in Brazil; raised beds give better aeration and fewer defects - what specialty buyers pay up for.
Which is actually a quiet argument for the miner-heat plan: consistent low-RH airflow is the single hardest thing to achieve with pure sun drying in the humid tropics - and it's the difference between a specialty lot and a commodity one.
How are these products dried traditionally? What permitting issues are are running into?