Water transport in parchment and endosperm of coffee bean

► Internal structure of coffee beans was studied in order to identify risk zones for Aspergillus ochraceus growth. ► Sorption isotherms and water diffusivity of different internal structures of coffee beans were obtained. ► Coffee beans showed three different structures with potential mass transfer resistance during drying. ► Sorption isotherm of beans was similar to endosperm ones, but different of the coffee parchment. ► Water transport coefficients were in the order of 2.8 e−11 m2/s for beans and (2.5-0.5) e−11 in endosperm and parchment.