A New Coffee Drying House Typology for Guatemala

Climatic changes are affecting the processing conditions of coffee in Guatemala. The atmosphere is hotter and wetter, shifting the conditions for drying coffee, a staple crop of the region. Currently, drying houses are partially enclosed and covered from above, which works in dry regions but not in humid regions. The buildings are also reliant on active systems to dry coffee beans which is untenable on two fronts: moisture levels are too high, causing cherries to mold, and because of the remote location, the fuel supply chain is weak, opening the potential for disrupted production. These issues imperil the long-term sustainability of the coffee industry, a major export of Guatemala. This project, a new coffee drying house typology in Guatemala, was constructed in 2017 and came out of a collaboration with a coffee roaster, a farmer, and an architectural designer. The building relies on passive systems to draw air up through the space. During the day, increased airflow draws hot, wet air up and out of the space using the stack effect. In the evening, while the exterior humidity is very high, operable panels enclose the space and allow for a period of rest and moisture balance for the cherry/seed. Because of the design of the building, no fossil fuels are used. The section of the building is split at the peak and has a gap at the ground. The openings at the top and bottom of the space are operable; workers can tune the ventilation to change the flow and volume of air passing over the drying coffee beans. The project highlights how a single small building can be instrumental in a larger industry, imperiled by climate change and poor-performing buildings. It provides a model of how designers can have an effect by rethinking building typologies in response to changing climatic conditions.

https://doi.org/10.35483/ACSA.AIA.InterMaterialEco.23.22

Volume Editors
Caryn Brause & Chris Flint Chatto