Coffee Basics Pro

Temperature and humidity control

This topic explains how controlling temperature and humidity in coffee storage preserves quality, prevents defects, and ensures stability until export or roasting.

Coffee Basics Nerds avatar
  • Coffee Basics Nerds
  • 2 min read
Article 7 of 12 in Drying, Conditioning & On-Farm Storage/
Temperature and humidity control

Why Temperature & Humidity Matter

  • Green and parchment coffee are hygroscopic, meaning they absorb or release moisture depending on surrounding conditions.
  • Uncontrolled climate leads to rehydration, mold, or flavor fade.
  • Ideal storage = stable environment that protects moisture content (10–12%) and water activity (0.55–0.65).

Target Conditions

  • Temperature: 18–22°C (cool and stable).
  • Relative Humidity (RH): 55–65%.
  • Fluctuations cause condensation, uneven moisture, and quality loss.

Risks of Poor Control

  • High humidity (>70%): Mold growth, baggy or musty flavors.
  • Low humidity (<50%): Over-drying, brittleness, loss of aromatics.
  • High temperature (>25°C): Accelerated aging, grassy or faded cup.
  • Temperature swings: Condensation inside bags, leading to localized mold.

Monitoring Tools

  • Hygrometers and thermometers: Simple, affordable monitoring.
  • Data loggers: Record long-term storage conditions.
  • Smart warehouse systems: Automated climate control for large estates.

Best Practices

  • Store coffee in ventilated, insulated warehouses.
  • Use pallets to elevate bags and prevent ground condensation.
  • Avoid storing coffee near walls exposed to external heat or moisture.
  • Seal doors and windows to reduce external humidity swings.
  • Rotate stock (first in, first out) to maintain freshness.

Market & Quality Benefits

  • Stable climate preserves sweetness, acidity, and aroma compounds.
  • Prevents losses from mold, pests, and rejections by specialty buyers.
  • Extends storage life from 6–9 months to 12+ months under good conditions.

Lasting Importance

Temperature and humidity control are non-negotiable in post-harvest coffee management. By maintaining a stable environment, farmers and cooperatives protect coffee from climate-related defects, ensuring that carefully produced lots retain flavor integrity and market value until export or roasting.

You might also like:

Comment

Disqus comment here

Coffee Basics Nerds

Written by : Coffee Basics Nerds

Expert coffee historians and brewing enthusiasts dedicated to sharing the rich heritage and techniques behind your perfect cup of coffee.

Recommended for You

Storage prior to hulling

Storage prior to hulling

This topic explains best practices for storing dried coffee cherries or parchment before hulling, and how storage conditions affect quality, safety, and market value.

Moisture targets (≈10–12%) and water activity

Moisture targets (≈10–12%) and water activity

This topic explains the importance of hitting correct moisture content and water activity targets in coffee drying, why they matter for stability and quality, and how farmers measure and manage them.

Equilibration and resting periods

Equilibration and resting periods

This topic explains equilibration and resting periods in parchment coffee storage, how they stabilize moisture and flavor, and why they are essential before hulling and export.

Mold prevention and airflow management

Mold prevention and airflow management

This topic explains how mold prevention and airflow management are critical in natural (dry) coffee processing, and the best practices farmers use to keep beans clean, safe, and high-quality.