Bag permeability and oxygen ingress
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.
Shelf life
Storage temperature and shelf life
This topic explains how storage temperature affects the shelf life of green coffee, the chemistry behind flavor loss, and the best practices to preserve freshness and quality.
Oxidation and staling pathways
This topic explains how oxidation and staling occur in green coffee, the chemical pathways involved, and their impact on flavor, quality, and shelf life.
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.
Packaging for export (jute, liners, GrainPro)
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.
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.