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.
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Moisture migration and condensation control
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.
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.
Bag types and pest protection
This topic explains the different bag types used for storing coffee in parchment or green form, their strengths and weaknesses, and the best practices for protecting against pests during storage.
Conditioning in parchment
This topic explains the role of conditioning in parchment coffee after drying, how it stabilizes beans before hulling, and why this step is vital for flavor consistency and market quality.
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.