Wet Storage of Coffee Beans¶

Tags: #coffee/storage #coffee/green-beans #coffee/processing Related: Wet-Processed Green Coffee

Overview¶

"Wet storage" in a coffee context refers to the handling and preservation of wet-processed green coffee during and after production. Moisture is the single most critical variable in coffee preservation — both green and roasted beans are highly sensitive to water exposure and ambient humidity.

Key Principle¶

Wet-processed green coffee must be fully dried before storage. Parchment coffee that enters storage above the target moisture threshold is at high risk of spoilage.

Parameter	Target Value
Moisture content (green)	10.5% – 12%
Relative humidity (warehouse)	50% – 65%
Ideal storage temperature	15°C – 21°C

Risks of Excess Moisture¶

Storage in humidity above 65% or with moisture content above 12.5% creates conditions for: - Mould growth (including ochratoxin-producing fungi) - Pest infestation - Unwanted secondary fermentation - Musty or baggy cup defects

Storage Vessels¶

Parchment (unhulled) coffee — stored in breathable jute or burlap sacks
Hulled green beans — stored in hermetic GrainPro bags or vacuum-sealed containers for long-term stability
Sacks should be stored on pallets, away from walls, to allow airflow

Warehouse Conditions¶

Climate-controlled environment preferred
Away from strong odours (green coffee is highly absorbent)
Regular moisture monitoring with a grain moisture meter
FIFO (first-in, first-out) rotation recommended

Transit Considerations¶

Green coffee shipped in standard containers is vulnerable to condensation cycles during ocean freight
Reefer (refrigerated) containers or GrainPro liner bags mitigate transit moisture risk
Moisture damage during shipping is a significant source of green coffee defects at import

Wet-Processed Green Coffee
Green Coffee Grading and Defects
Coffee Supply Chain
[[Natural Processing

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