A previous report [] developed a numerical model to study the influence of thermal and mass Rayleigh numbers as well as Darcy and Lewis numbers on heat and mass transfer during the drying by natural convection of coffee grains which are treated as a porous medium. The code uses the Darcy-Brinkman momentum equation and the classical natural convection equations. In this work the numerical computer code has been validated by comparing experimental results obtained during the drying of a corn bed.