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.
Specialty buyers
Water activity and microbial risk
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.
Compliance and food safety
This topic explains the compliance and food safety requirements in green coffee logistics, covering international regulations, contamination risks, and best practices to meet buyer and consumer expectations.
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.
Shipping containers and ventilation
This topic explains how shipping containers and ventilation affect green coffee logistics, the risks of condensation and mold, and best practices for safe export transport.
Spot vs forward purchasing
This topic explains the difference between spot and forward purchasing in green coffee trade, their advantages and risks, and how buyers and producers use them to manage supply and pricing.