This topic explains how to evaluate the trade-offs between the age of green coffee and its quality, how storage conditions influence these trade-offs, and how buyers and roasters make decisions about usability and value.
This topic explains the key strategies used to preserve green coffee quality during storage and transport, focusing on packaging, climate control, and handling practices that slow aging and staling.
This topic explains how the permeability of coffee storage bags affects oxygen exposure, why it accelerates staling, and how different packaging choices influence quality preservation.
This topic explains the role of water activity (a-w) in green coffee, how it influences microbial growth, and why controlling it is essential for food safety and quality preservation.
This topic explains how moisture migration occurs inside coffee shipments, why condensation (“container rain”) is a risk, and the strategies used to protect green coffee quality during transport.
This topic explains the different packaging options used for exporting coffee, including jute bags, plastic liners, and hermetic solutions like GrainPro, with their respective benefits and limitations.