Dry Parchment Coffee

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I recently moved dry parchment coffee (10-12% MC) from raised drying beds (outside humidity: 70%; outside temperature: 35-40Celsius) to a room with controlled temperature and a dehumidifier (room temperature ranged between 20-24Celsius and RH was between 30-40%)

Over the course of a few days, moisture content readings of the different batches range from 7-9% :/
I'm guessing the room was too dry and that dried the beans further?

 

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Jamaica. Small batches as I am in the early stages of transitioning into processing.
Drying takes place in the city on raised beds hence the high temperature.

Even though I took the beans off the beds at 11-12% MC, I also think the temp of the beans was probably too high and the beans kept losing moisture after put in bags and in storage.. not sure