The endocarp must then be dried to retain about 11 percent moisture so the beans can be stored in a stable condition. The endocarp can be dried by the sun or by mechanical dryers. If drying is left to the sun, the beans are spread on concrete floors or on drying tables, and turned regularly. After 7 to 15 days, the beans are known as “parchment coffee,” and will ideally remain in this form until immediately before export.