Auto trimmer (wet)...onto screens in a room humidity controlled around 50%...let dry to fairly crispy...into paper bags when the humidity in the bag will be around 65-70%...tumble, open bags twice daily until humidity in the bags falls to just below 60%...into jars with humidity monitoring...sometimes it rises above 60% in which case the jar is burped, sometimes it doesn't in which case it is not burped. Never, ever let humidity in the bag/jars drop below 55% (that is the death of taste).
Simple as pie and reliable as an anvil. Watch the numbers and respond accordingly...no guesswork, art of drying involved.
This method has been the single biggest step I have ever made towards improved, consistent taste...well, other than genetics of course.