Green coffee ages quietly when it “breathes” too much, which is why storage is becoming a core part of quality control. A technical guide from Royal Coffee highlights a key point for buyers: under good conditions, specialty green coffee can maintain sensory and physical quality for roughly a year, but that window shrinks quickly in unstable environments. The same reference recommends a widely accepted warehouse range of 50 to 75 degrees Fahrenheit and 50 to 70 percent relativ

The silent enemy of green coffee is not always roasting or harvest, but the journey between warehouse, port, and roaster. A study simulating a typical Brazil to Italy shipment over 42 days tested how to keep coffee between 10 and 12 percent moisture (wet basis) using different combinations of hermetic packaging, jute sacks, and desiccants, and it also measured sensory impact. When moisture drifts outside that zone, the bean speeds up internal reactions and becomes more vulner

The coffee berry borer, Hypothenemus hampei, remains the most damaging insect pest in coffee worldwide because it lives and reproduces inside the bean, where control is difficult. A recent reference review notes its impacts are global and that associated losses are estimated at more than 500 million dollars per year, alongside direct damage to yield and cup quality. For green coffee buyers, the key point is that a lot can look fine on the surface and still carry hidden cup d

For years, the cupping score was the dominant language for talking about quality, but the industry is sharpening its lens to describe value with greater detail. The Specialty Coffee Association launched the Coffee Value Assessment, a system designed to portray a coffee with a “high resolution” view through four separate evaluation forms, intended to reduce bias and capture more attributes than a single number. This update is relevant to green coffee because it changes how qua