Warehouse storage best practices
This topic explains best practices for storing green coffee in warehouses, focusing on climate control, bag handling, sanitation, and inventory management to preserve quality and prevent losses.
Flavor integrity
Sampling for moisture and a-w
This topic explains how to properly sample coffee for measuring moisture content and water activity (a-w), why representative sampling is critical, and how these tests ensure stability and quality.
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.
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.
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.
Post-wash drying protocols
This topic explains the drying protocols after washed processing, covering methods, target moisture levels, quality impacts, and best practices for ensuring stable, defect-free green coffee.