Experimental water sorption isotherms and mid-infrared spectra of parchment coffee beans processed by wet and semi-dry postharvest methods

The experimental data collated correspond to the water sorption isotherms of dried parchment coffee beans processed by different postharvest methods (wet and semi-dry) and their mid-infrared spectra. This data is the basis for mathematically estimating relevant parameters related to the dried parchment coffee beans' water stability and hygroscopic behavior. Furthermore, the experimental data provide a reliable tool to optimize the coffee storage process and to gain insights into the water-sorption process. These data were summarized in Excel sheets according to the experimental conditions and replicates.