Maintaining freshness is an essential part of green coffee storage, but minimising environmental damage at this stage of the supply chain is also crucial – especially as the demand for more sustainable coffee grows.

So, how can green coffee buyers and traders keep their green coffee properly stored while also staying sustainable? To find out, I spoke to three coffee professionals who work with Fibtex, a company which produces and distributes coffee packaging and works in Colombia and Peru. Read on to find out what they said about minimising the environmental impact of green coffee storage.

You may also like our article on how long green coffee stays fresh for.

Understanding the environmental impact of green coffee storage

Packaging and proper storage play a key role in preserving green coffee freshness.

When green coffee is shipped, it is usually packaged in bags which are strapped to wooden pallets. This helps to create a more efficient means of transporting the coffee.

Jute & fique

Jute and fique bags (or sacks) are the most traditional forms of packaging for green coffee. In some countries, such as Colombia and Peru, fique is used; this is a similar natural fibre to jute which can be used for packaging when dried.

Bags made from these plant materials are fully biodegradable, making them an environmentally-friendly option for green coffee packaging.

María Patricia Berrío Romero is the sustainability director of Fibtex, a company that distributes high-barrier hermetic GrainPro packaging in Colombia and Peru. The company is also a trade representative for Pinhalense and Carmomaq and a manufacturer of its own 100% recyclable and reusable SUMMA “big bags”.

She tells me that even though jute and fique are technically biodegradable, this largely depends on how the material is disposed of.

“[If these bags go to landfill], it is difficult for them to biodegrade correctly,” she explains.

This is because landfill conditions generally lack optimal levels of sunlight and oxygen, which means it can be anywhere from difficult to impossible to correctly dispose of biodegradable materials.

What’s more, as these materials are permeable, they are often not the best option for maximum freshness.

“Although these bags are designed to protect coffee, the beans can quickly become contaminated if the bags are stored improperly,” she says. “The natural fibres increase the risk of contamination from odours that can negatively affect coffee’s organoleptic characteristics.”

Traditional plastic bags

To combat these issues, exporters usually include another layer of material inside jute and fique bags as an extra precaution. These can be standard plastic shipping liners or GrainPro bags, for instance.

GrainPro bags in particular are popular because they can be hermetically sealed. This effectively creates an airtight barrier which protects green coffee from external factors, like moisture and heat, as well as preventing oxidation.

Furthermore, if these bags are used in conjunction with larger sacks instead of jute or fique bags, they can hold more coffee. Standard coffee bags can hold between 60kg and 70kg of coffee, whereas large plastic bags and liners can fit anywhere between 1 tonne to 20 tonnes of green beans.

However, the increase in plastic use means more single-use waste is produced from green coffee packaging.

“Once coffee reaches its destination, the GrainPro bags are often disposed of,” María Patricia tells me. “These plastics are usually not recycled or reused, so they are incinerated or end up in landfill, which means they take years to decompose,” she adds.

Sergio Campuzano Diaz is the General Manager for Fibtex.

“Plastics are made from a mixture of different resins, so it’s difficult to [separate them] and dispose of the materials correctly – especially in places where there are less established circular economy models,” he says.

Reducing the environmental impact of green coffee storage

Now more than ever, there is a growing demand for sustainably-produced coffee.

More and more roasters are using recyclable, biodegradable, and compostable materials in their retail coffee packaging, as well as using more recyclable or reusable takeaway coffee cups. To add to this, more sustainable practices are being implemented across coffee farms, helping to reduce overall carbon emissions in the supply chain.

As a result, minimising the carbon footprint of green coffee storage – while still focusing on the preservation of freshness – is becoming a key topic.

Ultimately, this means green coffee traders and buyers are focusing on finding sustainable packaging options.

“Fibtex’s packaging is made with 100% recyclable resins,” María Patricia says. “We distribute GrainPro polyethylene packaging, as well as our own recyclable and reusable SUMMA polypropylene range, which includes big bags and bulk container packaging.

“We work closely with our allies and other stakeholders to process and recycle plastic; when polyethylene is processed separately from other types of plastic, it can be reused many times in a number of different products.”

As well as this, María Patricia explains that Fibtex practises carbon offsetting. She explains that this is part of Fibtex’s “holistic, solutions-focused approach” which is committed to preserving both quality and the environment.

To balance its carbon emissions, the company also runs an environmentally-friendly regenerative restoration initiative which plants native trees in the El Amparo nature reserve, located in the Eastern Plains region of Colombia.

The use of more reusable and recyclable packaging has become somewhat essential as part of the push for coffee companies to become certified carbon neutral.

María Patricia and Sergio tell me that Fibtex is in the process of reaching “net zero” emissions and receiving B Corp certification. B Corps are businesses which are deemed to meet high standards of social and environmental responsibility.

María Patricia also highlights that preserving the quality of coffee is vital from a sustainability perspective, as the two factors are interconnected. Therefore, using packaging that promotes a more sustainable transformation is key.

“[Fibtex’s packaging] ensures the optimal conditions to protect coffee from external factors, such as humidity, temperature, and oxygen, as well as mitigating the presence of pests and mould,” she says.

Can green coffee storage be plastic neutral?

Single-use materials have become a major topic of debate in many industries, including the coffee sector. The move away from single-use plastics is further exacerbated by a number of impending bans on these types of materials, including in the UK and Europe.

Sergio tells me about how Fibtex uses a circular economy approach throughout its manufacturing process, which helps to reduce the levels of plastic waste produced.

“We [adopt a circular economy model to reuse and recycle the plastic waste we produce],” he says. “This means fewer ‘virgin’ materials are used, as well as fewer natural resources, during the manufacture of these materials.

“Our packaging solutions are made of low-density polyethylene (LDPE) and polypropylene (PP), both of which are 100% recyclable and reusable,” Sergio adds.

Through its own dedicated programme, Fibtex collects plastic waste from companies in Colombia and Peru, which includes PP and LDPE bags and fibres. The plastic waste is then recycled into pellets, which can be used in a number of different ways. In the future, the aim is that this will be used to create plastic-neutral packaging.

Carlos Felipe Torres Triana is the Project Coordinator for Clima Soluciones, a Colombian company which measures the carbon footprint of companies which are looking to be more sustainable.

He tells me that Fibtex has been working with Clima Soluciones to measure carbon footprint through the CarbonBox app.

“The app can [show companies how to optimise] processes to improve their carbon footprints, as well as tracking their voluntary carbon offsets,” he says.

Carbon offsetting and insetting have understandably become more prevalent concepts in the coffee supply chain over the past few years. Essentially, companies can invest in either their supply chains or others’ to reduce their carbon footprint – even if it is somewhere else in the industry.

María Patricia explains that there are a number of other ways by which Fibtex manages its carbon emissions.

“In an effort to reach net zero, we make the active decision to partner where we can with carbon neutral companies,” she says. “We work with companies which have a vision that aligns with ours.

“This means, where possible, if we are going to travel, we will travel in a way which minimises environmental impact.”

One of the most common ways to do this is through environmental initiatives. Fibtex’s work at Reserva Natural El Amparo in Colombia is a great example of this, but María Patricia explains that this restoration project is inherently tied to the plastic provided by other companies.

“If one of our allies gives us plastic waste, we plant 40 trees per tonne,” she explains. “When they buy bags from us, we plant 25 trees per tonne. This helps them manage their carbon emissions, as well as balancing out ours in an effort to reach net zero.”

María Patricia concludes by explaining that Fibtex operates in accordance with three key pillars: “These are a sustainable culture, a focus on the plastics economy and responsible disposal, and a wider restoration programme.”

There’s no doubt that the demand for sustainable coffee will continue to grow in the future. This means that it is now more important than ever for coffee companies to create a strategy for lowering their emissions.

However, this doesn’t mean that quality should be sacrificed, especially when it comes to green coffee storage solutions. By opting for more sustainable high-barrier materials, traders and producers can maintain freshness while also keeping environmental impact to a minimum.

Enjoyed this? Then read our article on how you should store small quantities of green coffee.

Photo credits: Fibtex

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As such, this is understandably something that specialty coffee roasters take seriously, as do producers and traders.

Like any other agricultural or food product, green coffee has a shelf life. This is how long it can stay at an optimal level of freshness before quality begins to deteriorate. However, improper storage and poor packaging can cause cup quality to “flatten”, and result in a diminished sensory profile in the final cup.  

To learn more about how long green coffee stays fresh for, just how important storage is, and how you can keep your green beans fresher for longer, I spoke to a few industry experts. Find out what they said below. 

You might also like our article on storing small quantities of green coffee.

Which factors affect the quality of green coffee?

Before we look at how long green coffee stays fresh for, let’s understand some of the different factors that affect its quality.

Green coffee is susceptible to a number of factors during transit and storage. However, as far as agey flavours are concerned, humidity, temperature, and oxygen are the three most important variables.

Let’s take a look at them, and how they affect the flavour of green coffee over time.

Temperature

Exposure to temperature extremes affects water activity in green coffee.

This causes condensation in the bag and on the surface, which creates a humid, moist environment. This in turn causes the more subtle aromas and flavours in coffee to deteriorate. Temperature extremes also affect the respiration process, and change how the water within green coffee behaves.

This means that if green coffee isn’t stored in a reasonably cool environment, its flavour degrades over time.

Humidity

Much like temperature, environmental humidity can affect the equilibrium of green coffee beans.

In essence, if the air is too dry, the moisture can actually leach out of the coffee. Conversely, if it’s too humid, the beans absorb excess moisture, which results in an effect not dissimilar to fermentation, and can even cause mould or mildew to form.

Oxygen

Aside from moisture damage from exposure to temperature and/or humidity extremes, oxygen is also a factor that causes green coffee freshness to diminish.

As coffee oxidates over a long enough timeline, its aromatic compounds dissipate, causing undesirable “flat” and “stale” flavours to form. 

Light

Much as with roasted coffee, concentrated light will cause green coffee beans to undergo a process called “photodegradation”.

This is where photons slowly destroy organic particles over time, including the non-volatile compounds which contribute to the final cup profile of roasted coffee.

Time

While green coffee is less volatile than roasted coffee, time is still a factor which causes its quality to diminish.

However, time itself isn’t the factor that actually causes coffee to degrade; instead, it’s a measurement of how much the four previous factors have been able to affect it. 

In essence, time isn’t a problem, but over a long enough timeframe, oxygen, humidity, and temperature will cause green coffee to lose its more subtle and delicate aromas. 

Extending this timeframe is where good storage practice comes in.

So, how long does green coffee actually stay fresh for?

As a general rule, most specialty coffee roasters consider green coffee to be fresh for six to 12 months. 

Moreover, once the year mark has passed and the next harvest lands at the roastery, the coffee is considered to be “past crop” – a label generally associated with undesirable cereal or aged flavour notes.

Ahmed Mahyoub is the Head of Operations at Mocha Mill in Yemen. He says: “The generally acceptable timeframe for green coffee to be considered fresh is one year from the time it’s processed and shipped, as long as it’s packed in hermetic packaging.

“[Exposure to] heat, light, moisture, insects, and air are the factors that contribute most to the degradation of green coffee.”

Freshness, however, varies depending on the exact coffee in question.

“Different varieties are affected differently,” Ahmed says. “Some varieties certainly become stale and flat on a shorter timeframe than others.

“This is still an area undergoing research, as is the relationship between freshness, quality, and processing method.”

Mike Mamo is the Managing Director of Addis Exporter in Ethiopia, and the owner of the Telila washing station in Ethiopia’s Jimma region.

He explains that the fermentation that occurs during processing causes specific and unique flavours to develop. In recent years, this has been a particular focus of the specialty coffee industry, with plenty of experimental processing methods emerging which leverage fermentation in unprecedented ways. 

As such, Mike explains that it’s becoming increasingly important to use high-quality packaging as early in the process as possible. He says that at origin is the best place to start.

“Ecotact hermetic bags are ideal [as a] green coffee storage solution,” Mike says. “We use Ecotact 80 bags to store parchment, green coffee, and for anaerobic processing. Not only do they help ensure quality, but we don’t [have to] worry about them bursting en-route to destination – the bags are robust.

“We especially find them a great solution in some areas where warehouses might not be the best for storing green coffee.”

What does “old” green coffee taste like?

Humidity, condensation, exposure to temperature extremes, and oxidation cause a number of flavours to emerge in the final cup.

These notes, which are often described as stale and flat, include:

• Cereal/grain-like
• Baggy (as in taking on the flavour of burlap bags)
• Wood
• Cardboard
• Paper
• Musty
• Straw/hay

Storing green coffee properly

As part of its Coffee Quality-Improvement Programme (CQP), the International Coffee Organisation (ICO) recommends that from the time it’s processed and ready to be shipped, the moisture level of green coffee should stay between 8% and 12.5%. Similarly, water activity should stay between 0.5% to 0.7% aw in line with food safety protocols.

As a general rule, specialty coffee roasters look for moisture levels around 12%. To ensure this, humidity should be around 60% to 65% during storage, and the temperature should stay at or around 20°C (+/- 5°C).

However, ensuring these conditions is easier said than done, and as such, producers and traders are increasingly using hermetic barrier packaging.

“Ultimately, storage is of great importance,” Ahmed says. “[It’s something] that directly affects the freshness of green coffee beans, and it must be perfect to keep coffee completely [away] from heat, moisture, and air.

“To achieve this, many are now combining inner hermetic bags, like those provided by Ecotact, with outer bags like jute, whereas previously they were limited to jute only,” he adds. “[More coffee companies] are now packing coffee on pallets and in the dark to maximise flavour and freshness.”

Karishma Sharma is the CMO and Director of Business Strategy at Ecotact. She explains that these requirements have informed how they’ve designed their bags.

“Ecotact bags are specially designed hermetic packaging, developed especially for green coffee. The bags have nine layers of hermetic food-grade protection that help the contents maintain their inherent value. They are also 100% reusable and recyclable.”

The bags help preserve the freshness and aroma of green coffee, keeping the cup profile intact “by cutting off atmospheric oxygen, odours, and external contaminants”, according to Karishma.

She adds that even though roasters consider coffee to become “past crop” after 12 months, the shelf life of green coffee in an Ecotact bag is “over a year”. 

Ecommerce: The future of green coffee storage

The rise of ecommerce has been present across both B2B and B2C areas in the coffee industry. Perhaps the biggest step in its evolution came in response to the Covid-19 pandemic, with hospitality businesses worldwide shuttered and millions of people forced to work from home.

As people increasingly tried to replicate café-quality beverages at home, ecommerce boomed in the home coffee market. However, Karishma explains that the same has happened for businesses looking to store green coffee.

“The growing demand for hermetic packaging and recent shipping issues (through Covid-19 and beyond) has prompted the need to think differently,” she says.

Online ordering allows businesses to be more flexible, which is more important than ever at a time when shipping timelines for green coffee are unpredictable. 

Karishma explains that Ecotact has sought to improve turnaround times and customer service by launching a new ecommerce platform. She explains that customers can place orders on the website by selecting their packaging or bag capacity and shipping option, then make a payment online and receive the invoice via email. Orders are then dispatched within 48 hours.

“We have also enabled a ‘live chat’ and WhatsApp business account to help customers in each step of their purchase journey,” says Karishma.

As specialty coffee professionals continue to prioritise freshness to ensure the best possible cup quality, hermetic packaging remains an important option for businesses storing green coffee. 

As part of this, however, we’re seeing the growth of ecommerce in the coffee industry spread to green coffee storage – making it more flexible and accessible for everyone.

Enjoyed this? You might also like our article on how to stop green coffee from becoming contaminated.

Photo credits: Ecotact

Please note: Ecotact is a sponsor of Perfect Daily Grind.

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If stored in areas with high temperatures and humidity, the coffee loses its flavours quickly and even take on an undesirable taste.

But what about freezing green coffee?

While the practice of freezing roasted coffee beans is becoming increasingly popular, storing green coffee in below-zero temperatures is still a reasonably new concept. To explore the practice more, I spoke with two coffee professionals based in Kenya.

You may also like our article on whether you should be freezing your coffee.

Staling and moisture content

Green coffee is hygroscopic. This means it absorbs moisture easily, even from the atmosphere.

Consequently, keeping it dry and cool is important. Any strong odours (especially those contained in liquids) will pervade the green coffee and artificially flavour it. This is why there is a need to store green beans in clean and contaminant-free areas. 

As well as being dry and cool, green coffee warehouses and other storage facilities should also have good airflow and be free from dust. Optimal storage conditions are essential, as green coffee is not a long-term stable product, and will lose its flavour within at least 2 years.

But, what about storing coffee at subzero temperatures? 

Despite the more traditional storing methods, freezing green coffee is one of the newer ways people have been using to preserve freshness.

Dr. Christopher Hendon is an assistant professor at the Department of Chemistry and Biochemistry at University of Oregon. He has conducted extensive research into the impact of temperature on coffee quality and extraction.

“For every 10ºC you cool something down, most of the processes occurring in the bean occur at half the rate,” he explains in this article. “So, [the] cooling of coffee should prevent chemical reactions that occur over time (like staling or aging), by making them proceed extremely slowly.”

But what about cup quality? What kind of impact does freezing green coffee have on the end product?

In research conducted at the Dedan Kimathi University in Kenya on freezing green coffee, it was actually found that the cup quality of frozen coffee scored higher marks than coffee stored at room temperature.

Nancy Warui is a licensed Q grader, and was present on the tasting panel for these frozen green samples. 

“It’s all about science,” she explains, “At such low temperatures, the activities within the bean slow down a lot which retains the freshness of the beans.”

After milling, the green coffee she cupped was stored in perforated bags (similar in structure to jute bags) and then placed in the freezer immediately. The freezer was free of any odours and other contaminants that could have compromised the quality of the beans. 

The beans were under observation for 75 days where any changes were monitored regularly, including water activity and moisture content. 

Juliet Murugi was also on the panel conducting the sensory and cupping evaluation of the coffee. She noted the significant change to water activity in the frozen green beans.

“The major observation was how the coffee in the freezer lost some moisture in the first 3 weeks, after which no more moisture was lost,” she tells me. “After 3 weeks, the moisture content totally flattened and continued that way until the end [of the study].”

Effects on cup quality

During the research carried out by Dedan Kimathi University, a panel of five cuppers evaluated the frozen green coffee samples. All of them agreed that the coffee had unique aroma, flavour, and body characteristics.

“Immediately after removing the samples from the freezer, we roasted it to about a medium level, ideal for cupping,” Nancy says. “After grinding we noticed the rich aromatic fragrance of the frozen coffee.”

Juliet adds: “It exceeded my expectations. You immediately notice the heavier mouthfeel – the full body of the cup is exceptional. 

“The acidity was bright and the flavour was sweet, with an unforgettable aftertaste.”

Nancy adds: “I liked the fullness of the cup In comparison with the normal lot. It had a more agreeable flavour, sharper acidity, and [was] more balanced.”

The paper they contributed to found that with frozen green coffee, the key to retaining freshness – and therefore flavour intensity – is maintaining moisture content.

Reduced humidity in the freezers meant that the beans did not absorb any water from the atmosphere. Although moisture levels fell by 2% within three weeks of freezing, it remained stable for the rest of the research period – only dropping by a further 0.5%.

The findings concluded that the moisture contained within the bean condensed, and therefore could not escape from the beans. All microbial activity that occurs inside the beans slowed by more than half the usual rate due to the temperature. 

This means that the freshness of the beans was preserved and when the bean was finally roasted, the quality was high.

It is also important to note that several different grades of coffee were used in the experiment, indicating that all of the green coffee samples behaved similarly. 

Challenges when freezing green coffee

Despite this advantage of preserving freshness, freezing green coffee is not often as straightforward as it seems. The main challenge is safely freezing green beans without compromising quality.

Moisture and humidity are green coffee’s worst enemies, and these are two things which are definitely present in freezers, especially those that are not well-maintained and contain frost. 

Storing green beans in a frosted-over freezer may lead to significant quality deterioration when the coffee thaws – especially with more complex-tasting coffees.

Water activity in thawed beans may also be less predictable than green coffee stored at room temperature. This could negatively affect the process of roasting, and lead to anomalies in roast profiles. This is something that roasters buying any kind of frozen green coffee must consider.

If other products are also stored in freezers along with green coffee, they may also negatively influence coffee quality. This is because the beans are likely to absorb any odours. Roasters should take extra precaution where they store frozen coffee and ideally keep other products in separate freezers or compartments.

However, this ultimately leads to increased costs, which can become a risk if sales of these frozen coffees are not proportional to the roaster’s investment. Piloting a small-scale trial of marketing and selling frozen green coffee may help roasters figure out if it is a viable option.

Best practices for coffee roasters

These experiments suggest that frozen green coffee may maintain cup quality better than green coffee stored at room temperature.

“If roasters had bags of previously frozen green with unique cup characteristics, they would fly off the shelves,” Juliet says. “Consumers would immediately notice the extra sweet [and] smooth taste. 

“This makes a lot of sense, but, of course, they would have to pilot the project first. However, I have no doubt there would be a lot of interest in this coffee.”

Charging premium prices for frozen green beans would also be necessary, because of the added costs of purchasing the extra equipment to freeze and monitor the coffee. 

However, consumers may be likely to pay a premium for the rarity and exclusivity of this coffee itself – particularly in markets where customers value exclusive lots and unusual processing techniques.

Before roasting, green coffee should be stored in airtight and waterproof bags, and thawed immediately before roasting to ensure best results.

Finally, take some precautions. Avoid storing green coffee alongside other food products and ensure the freezer is clean and free from frost. Finally, make sure humidity and temperature levels are regulated. Improper storage may lead to defective beans.

For roasters looking to differentiate themselves and consumers who want the freshest coffee they can possibly try, there may be an opportunity with frozen green beans.

When frozen properly, green coffee can stay fresh and vibrant for extended period. This ensures cup quality is maintained, and is hugely beneficial to roasters looking to offer premium, unusual, or exclusive coffees.

While more research is needed to fully understand the chemical reactions that take place inside green coffee when frozen, freezing it may be a worthwhile venture for those who want to maximise freshness.

Enjoyed this? Then read our article on how packaging material impacts green coffee quality over time.

Photo credits: Peter Gakuo, Battlecreek Coffee Roasters on Unsplash

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To improve the quality of their coffee (and subsequently earn a higher price for their crop), producers may seek to change practices on their farm. Unfortunately, some do not know where to start. Quality is influenced by a nearly limitless number of factors throughout production, including genetics, climate, and soil health. 

However, one aspect of the production process that can be controlled is what is known as “post-harvest”. These comprise the practices that take place once the coffee has been picked. 

To learn more about post-harvest practices, we spoke to three coffee producers in Brazil, the largest coffee producing country in the world. They told us about some of the post-harvest practices they use to help them break the 80-point barrier and improve the price they are paid for their coffee.

You might also like Green Coffee Packaging & Quality During Covid-19

Post-harvest practices: A breakdown

Cedro Fornari is a specialty coffee producer at Sítio Refúgio do Cedro in Caparaó region of Espírito Santo, Brazil. One of his lots came third in the Brazilian Coffee of The Year competition in 2020. 

Cedro says: “Post-harvest practices are all the care and handling you have with your beans. It is a period that requires an extra focus to avoid mistakes and guarantee the quality of the [cup].”

Marcionilia “Nila” Venância Ramos has just started to produce specialty coffee. On her farm, Formigas do Café, she says she previously only grew commodity-grade coffee. However, in 2020, her first lot was graded specialty.

“Our post-harvest practices ensure that the beans are handled the right way at the right time,” Nila says. “This means managing local hygiene, drying time, temperature, and so on. [As a result], the beans don’t lose quality at any of the stages, from harvest to delivery to the customer.”

Cedro notes that as soon as the cherries are picked, the producer begins a “fight against the clock”. His first tip is starting processing as soon as possible.

“Don’t leave the harvested [cherries] in baskets or bags for too long,” he says. “If you do, then uncontrolled fermentation can occur.”

Wet milling

This is the first post-harvest practice, which is where coffees are washed, sorted, and prepared for drying.

For washed processing, cherries will be taken to the wet mill, where they will first be washed and sorted. After that, the skin and mucilage will be removed, before the coffee is subsequently dried.

However, for natural, honey, and pulped natural processed coffees, the process is slightly different. Naturals are sorted and washed clean of any dirt and debris. They are then dried with the skin and fruit still on the bean.

In contrast, honey processed coffees and pulped naturals are sorted, washed, and depulped. After this, they are dried with a varying amount of mucilage left on the bean.

“[Washing and wet milling] is very important for removing impurities and floaters,” Cedro tells me. Cherries that are either underdeveloped or overripe float in water, whereas ripe cherries will sink. 

Washing is sometimes carried out manually at washing stations, by putting the cherries in a tank or a bucket and separating the floaters. Some farms may use a dedicated machine that screens only ripe cherries.

Naturals & pulped naturals

The majority of smallholder coffee farmers in Brazil use natural (dry) or pulped natural processing.

Natural processing is the cheapest way to process coffee, and it is also more environmentally friendly; washed processing produces coffee wastewater, which can be a pollutant. Natural processed coffees typically have a “classic” flavour profile, with a strong body and high sweetness.

In comparison, pulped natural coffees are depulped before drying. Depulping removes the husk and some of the mucilage from the beans. Pulped naturals tend to have a more delicate cup profile, with higher acidity. They also tend to fetch a higher price than naturals.

Nilton Cezar Martins is a specialty coffee producer from Sítio Vô Nininho, also in the Caparaó region of Espírito Santo. He produces pulped naturals. 

“Immediately after harvesting, the beans must be pulped,” Nilton says. “To do this, we peel the ripe cherries and dispose of those that are not ideal for high-quality coffees.”

It is worth noting that not all smallholder producers have access to depulpers, mainly because the equipment is often costly.

Both naturals and pulped naturals can deliver an excellent, high-scoring cup profile, but the choice between the two will largely depend on climate conditions, the equipment available, and the farmer’s preference.

Drying

Whether drying with or without the pulp or mucilage attached, coffees need to be dried until they are ready for milling. According to the International Trade Centre’s Coffee Guide, target moisture levels for green coffee are between 11 and 12%. 

However, the Specialty Coffee Association (SCA) has recently adopted water activity as a primary indicator of moisture in green coffee. Water activity is a complex parameter that is defined by the Food & Drug Administration as the ratio between the vapour pressure of the substance in question (green coffee, in this case) and the vapour pressure of distilled water under identical conditions. 

According to the SCA’s new standards, water activity in green coffee should ideally be lower than 0.70aw. Water activity increases in line with temperature and humidity, effectively meaning that the principle behind drying remains the same, even if the measurement is different. Furthermore, as this parameter is reasonably new, most producers are still using moisture content as a standard measure at the time of writing.

There are a number of different ways to dry coffee. The most common method is spreading the beans out on drying patios or beds. They should be frequently turned to ensure the coffee dries evenly.

Nila recommends using a cement patio, although some producers use asphalt or other materials.

Nilton says: “It is necessary to dry the beans in a ventilated and heated place, or under sunlight, and to promote a constant heat exchange throughout the beans until all are homogeneous and have the same moisture levels.”

Cedro adds that it’s important to pay attention to cleanliness, too. “You should always dry coffee on clean patios,” he says. “This will help you avoid a cup profile with a ‘dirty finish’.”

Another way is to dry the coffee on raised beds. The method avoids contamination through contact with the soil, and improves ventilation for even drying. 

Aside from drying coffees on patios or beds, some producers also use coffee drying machines. There are two main types of machine that are used:

• Rotary driers are equipped with a large spinning drum that is attached to a heat source. The coffee has to be pre-dried to some degree before being loaded into the drum.
• Static driers, however, ventilate and heat cherries mechanically from below. They also rely on a separate heat source to dry the coffees, but unlike rotary driers, static driers can be used to pre-dry cherries.

Dry milling & preparation for sale

Once a coffee reaches the target moisture or water activity level, it must then be dry milled before being packaged and transported.

Dry milling is actually not one process, but rather a number of different processes which prepare the beans for transport and sale. First the beans are hulled to remove the husk (for natural processed coffees) and parchment (for washed, natural, and pulped natural coffees).

Destoners are then used to remove any small rocks, sticks, and any other debris that may have become mixed in during drying. They are then sorted by colour (to remove defective beans), density (using gravimetric tables), and screen size (using a screen to grade and sort the coffees by size).

This process is usually performed in large plants or dry mills, which are typically operated by co-operatives or exporters.

Best practices for dry milling include checking that the machinery is completely clean, and making sure that your coffee is not mixed with another lot, especially if it is a high-quality lot that has been more expensive to produce.

Storage & transportation

Once the coffee has been picked, processed, milled, and sorted, the final step is to package, store, and prepare it for transport. 

Nilton says: “The beans must be stored in suitable and healthy containers and kept in a ventilated area with low humidity.”

He says that for storage and transport, he prefers to use high-barrier bags supplied by GrainPro. “GrainPro high-barrier bags can preserve the chemical, physical, and sensory characteristics of a coffee. They [make things much simpler] for producers and also green coffee buyers,” Nilton tells me

Much like Nilton, both Cedro and Nila also use GrainPro bags. Cedro says that before using them, he had issues with humidity. “It was a game-changer,” he tells me. “Before using GrainPro bags, I had constant problems maintaining my coffee’s moisture content; I was even having issues with mold.”

Nila says that it was during her first specialty coffee harvest that she realised GrainPro bags were important. “The smell is [still] wonderful [during storage],” she tells me. 

“The aroma is [still] strong, very different from the beans kept in ordinary bags. The colour stays perfect, while the coffee beans we have stored in regular bags turn white and lose aroma… it would be impossible to sell them as specialty [coffee].”

Ultimately, improving quality takes time and patience. Diligence throughout your post-harvest practices will eventually lead to greater consistency and most likely improve your cup scores, but it won’t happen overnight. All three interviewees say the results come in the medium and long term.

“You need knowledge, understanding, appreciation of your product, and recognition of the potential of your work and [of] your crop,” Nilton explains. “It takes a lot of care, a lot of patience, standardisation, and constant repetition to reach results you can consider satisfactory.”

For producers, consistency, diligence, and focus are clearly important areas for post-harvest. However, it is important that they also ensure they are able to find a market for these coffees before they set out to maximise quality, as otherwise it could be a potentially risky decision. 

Enjoyed this? Then try How To Improve Sustainability In Your Roastery

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Photo credits: GrainPro, Marcionilia “Nila” Venância Ramos, Cedro Fornari, Nilton Cezar Martins

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To learn more about how green coffee gets contaminated, how dangerous this might be, and how to protect against contamination risks, we spoke with Stephane Cuchet, the co-owner of Soluagro, a company that provides packaging solutions for agribusinesses in Guatemala. Read on to find out what he said.

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Producers sealing green coffee in Ecotact’s hermetic high-barrier bags

What Is Contamination?

According to the Cambridge Dictionary, contamination can be defined as “the process of making something dirty or poisonous, or the state of containing unwanted or dangerous substances”.

However, in reference to coffee, Stephane says: “When we talk about contamination, we refer to all the external factors that might negatively influence coffee. 

“This could be mold, moisture, external odours or aromas, and any factor outside of the packaging that might damage the coffee in any way,” he says. “Contamination is all of these factors… everything that can be detrimental to the coffee’s quality when it is in storage, in transit, or anywhere else in the supply chain.”

Let’s look at some of the ways that green coffee gets contaminated.

A producer transferring green coffee from one bag to another

How Can Green Coffee Get Contaminated?

Stephane says that coffee is “what we call a hygroscopic product”. This means that it is particularly prone to absorbing moisture from the air, and with it, any contaminants (such as odours or chemicals) that may be present.

As such, if your green coffee is not packaged appropriately, it can be exposed to external contaminants. If it is, it will likely absorb undesirable odours, flavours, and other compounds, which can cause cup quality to decrease and possibly even make the beans unsafe. 

Stephane tells me that when working with producers in Guatemala, he offers 9-layered hermetic bags from Ecotact as part of his company’s catalogue.

“Coffee is really like a sponge,” Stephane adds. “If you put something that smells very strong next to it, it can definitely absorb it… that’s what you want to avoid.”

I spoke to Stephane to learn more about the different contaminants that can affect the flavour, quality, and safety of your green coffee. Here are a few.

Mold Growth

Mold is one of the most common contaminants of most food products, and green coffee is no exception. 

Mold is caused by fungi such as Aspergillus and Penicillium. It forms naturally in improperly stored food products, often in humid environments. Studies conducted on green coffee in coffee-producing countries all around the world show that these two species of fungus are particularly common natural contaminants.

Essentially, if green coffee is not properly packed and exposed to moisture (whether that’s in the air or otherwise) mold will develop. This can ruin the coffee’s quality, while also causing it to become potentially harmful to humans.

When mold grows in coffee, it has a characteristic smell that can easily be confirmed by examining the affected beans.

Green coffee stored in a warehouse using hermetic Ecotact bags

Animal Contamination

Stephane tells me that animal contamination is another major problem when storing green coffee. While there is always the possibility that larger animals can damage the coffee through physical contact, Stephane actually tells me that rodents are a major cause for concern.

“It depends which kind of warehouse we’re talking about,” he says. “But sometimes you have mice. I would say mice are one of the worst types of contamination.”

He says that mouse urine in particular can be an issue if coffee is not stored properly, as its undesirable odours can be absorbed by the green coffee.

Oil Products

Oil products are also a significant contamination risk for green coffee, as any absorption of non-edible or industrial oils can be incredibly dangerous for the consumer. 

“Warehouses are places with plenty of external factors,” Stephane says. “You can have oils coming from the forklift, diesel or gasoline… and you also have vehicle fumes, [which are dangerous].”

Stephane says that when any oils are stored near green coffee storage facilities or warehouses, leakage is always a potential risk. This can be incredibly hazardous if coffee is not properly stored. Additionally, any aromas, gases, or fumes given off by oil products can also be absorbed.

Green coffee on pallets, ready for shipping

Chemical Contamination

Just as oils are a risk, so too are other chemicals that may come into contact with the areas where green coffee is stored.

Stephane says: “People [sometimes] store pesticides and agricultural inputs [near coffee], and even though these things shouldn’t necessarily be in direct contact with coffee, they just store it one next to the other.

“You definitely need some kind of barrier to prevent [contamination in this case].”

Fertilisers and other agricultural inputs could be incredibly dangerous if they contaminate green coffee that is then roasted and brewed.

However, beyond this, there is another chemical risk to consider when storing green coffee: hydrocarbon contamination.

According to an FAO report by Bart Slob, hydrocarbon contamination “is usually caused by jute coffee bags”.

The report says: “This is because of the ‘batching oil’ used to soften the jute fibres before spinning. There have been instances of contaminated oil being used (old engine oil for example).”

Stephane adds: “Not all the natural fibers [in jute bags] are food-grade, which is when materials are suitable for prolonged contact with beans, grains, or any other food product. 

“Some bag materials and fibres are not food grade because of the type of oil used to treat them, many of which are not edible.” However, he notes that Ecotact’s 9-layered hermetic coffee bags are 100% hydrocarbon free.

Oxygen & Cup Quality

Technically, oxygen can be considered a contaminant for green coffee. Studies have shown that exposure to oxygen causes oxidation, which can affect the coffee’s flavour and ultimately decrease cup quality.

One study states: “When green coffee is stored for a prolonged time the coffee quality decreases distinctively. Apart from well-known ‘off-notes’ that arise from undesired oxidations of lipids, a typical ‘flattening’ of the cup quality is detectable.”

Stephane says that when coffee is in direct content with oxygen, “a process called oxidation takes place… this is what makes a coffee taste ‘old’”.

Green coffee in storage

How Do You Avoid Contamination In Green Coffee?

Since we have listed many different types of contamination risks for green coffee, let’s now look at how to avoid them.

Initially, following some basic practices is a great first step, as follows:

• Make sure your warehouse is kept dry and clean
• Use pallets to store and transport coffee
• Avoid storing fertilisers, pesticides, or other chemicals next to green coffee
• Monitor pest incidence in the warehouse

However, if you want to prevent all these contamination risks at once, Stephane has one key tip: use good quality packaging. “This is where Ecotact bags have a major role to play,” he says. 

“These bags have a hermetic 9-layer barrier that protects against any external factors that might contaminate the coffee. This is where it guarantees the protection of the bean inside; not only will it keep its freshness, it will also keep its aroma, taste, and all the other attributes that improve the characteristics of the coffee.”

Another advantage of the Ecotact bags, according to Stephane, is that they are “totally reusable… you can empty [the bags] and reuse them again”. Additionally, the bags are fully recyclable, as he tells me Ecotact provides a number of packaging solutions that focus on reducing the environmental impact of the supply chain.

“With Ecotact’s 9-layered polyethylene bags, you can guarantee the shelf life of coffee for over a year, and [make sure] the taste of the beans remains fresh,” Stephane says.

“We have conducted coffee cupping tests with coffee that has been stored for about a year, and the taste is still not woody, nor does it taste of past crop.”

The hydrocarbon-free bags also provide excellent transparency, and are able to tolerate temperatures ranging from -30°C to 90°C. Additionally, the high-barrier packaging means the beans do not come into contact with any external contaminants, including water, oils, chemicals and oxygen.

A variety of Ecotact bags in different shapes and sizes

As there are many factors which can contaminate green coffee and cause it to lose quality, it’s incredibly important that producers take the right precautions to protect it during storage or transport.

Contamination doesn’t just mean a decrease in quality, either. Exposure to one of any number of undesirable external agents can be potentially hazardous for the end product.

However, by correctly storing and protecting your green coffee, you can minimise the chances of this occurring, and ensure that quality is preserved in the warehouse and beyond.

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Photo credits: ASSY, Caelen Cockrum, Soluagro, Ana Valencia, Ecotact

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However, for some in the coffee sector, the most significant logistical issues have emerged with the shipping of green coffee. Delays at farms and ports have become a huge concern for producers, buyers, and roasters worldwide. 

Coffee is a product that needs to be shipped quickly. Delays of days, weeks, or even months, especially for specialty coffee, can have a detrimental impact on coffee quality, resulting in unforeseen issues. This, in turn, has a huge impact on everyone in the supply chain. 

To learn more about some of the problems that producers face, and to look at the best way to preserve coffee quality in these uncertain times, I spoke to two award-winning coffee producers. Read on to find out what they said, and to understand the importance of good coffee packaging during transit.

Lee este artículo en español Empaque y Calidad Del Café Verde Durante el COVID-19

Shipping containers at a port. Photo credit: Sam Greenhalgh

Packaging Green Coffee Based On Quality

Producers package and ship green coffee differently according to the quality of the beans and the amount that is being shipped. While no coffee is “immune” to quality deterioration during transit, specialty and higher quality coffees will suffer more, as they effectively have more quality to lose. High-quality microlot specialty green coffee that has been delicately grown and processed is at the greatest risk if it is improperly stored and transported.

Arturo Aguirre is the owner of Finca El Injerto in Guatemala, a farm that has produced some of the highest-quality coffees in the country. Finca El Injerto coffees have come first in the Guatemala Cup of Excellence eight times in the last 20 years, and have won a number of other global coffee awards.

Arturo tells me that after drying his green coffee, he stores his beans in ultra-hermetic GrainPro Cocoons. He says that resting the green coffee in the same way across the farm helps to bring uniformity to the lot. GrainPro Cocoons preserve the quality of green coffee by protecting them against adverse weather conditions, direct sunlight, and mold growth.

“[After storing the coffee in Cocoons], we dry mill it and store all the beans in GrainPro Bags for shipping,” He adds.

Wilford Lamastus is the owner of the Lamastus Family Estates in Panama, and a fourth-generation coffee producer. Coffees from Lamastus Family Estates have won a range of quality awards in the past 20 years. 

Wilford and his family have helped to popularise the Geisha variety on the global coffee stage. Their Geishas broke the coffee price world record in both 2018 (US $803 per pound) and 2019 (US $1,029 per pound). 

Wilford tells me that he follows a similar process for most of his production. After drying, his team packs the green coffee inside hermetic plastic bags, which are then placed inside larger, separate liners. However, Wilford adds that for Geisha coffee, he separates it and places it in an air-conditioned room for resting. 

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GrainPro Small Cocoon Indoor at Finca El Injerto. Photo credit: GrainPro

What Changed During The Pandemic?

According to a report published by the ICO in May, coffee producing countries all around the world have suffered because of shipping issues caused by Covid-19.

In Brazil, there have been widespread shipping delays, while in Indonesia, there has been a shortage of containers. In Kenya, some shipping lines have been cancelled altogether, while there have been port closures in Vietnam. 

Although this has been devastating for coffee producers and traders, the actual process of shipping coffee has stayed the same. The issue, however, is the time that the green coffee now spends at each stage of the shipping process. When coffee is delayed, its quality deteriorates; and increased shipping times, a lack of available container space, and social distancing measures all add up to make shipping more difficult.

An article published by Nasdaq in October stated that there was an “imbalance of nearly 80,000 boxes in Brazil in August 2020”. This means that while 251,000 containers of green coffee left the country during the course of that month, only 172,000 arrived. For reference, in January, before the widespread effects of the Covid-19 pandemic, 216,000 boxes arrived and 201,000 left.

This is because global shipping companies in Brazil are booked to capacity for weeks in advance. According to the article, “merchants say it is not feasible to export Brazilian coffee for prompt shipment”, and shipping costs are higher than before the pandemic.

Although this issue is most apparent in Brazil, it is a symptom of wider delays across the global coffee sector. 

Arturo says: “Unfortunately, we had our largest harvest ever [during the pandemic]. This meant that we needed to store the coffee for a much longer period of time, which covered the rainy season here in Guatemala.”

Preserving the quality of green coffee beans at Finca El Injerto. Photo credit: GrainPro

How Do These Delays Affect Green Coffee?

There are two main risk factors that affect the quality of green coffee in storage: humidity and temperature.

Humidity

If a producer chooses poor or highly permeable coffee packaging, the humidity in the outside environment can easily cause a buildup of moisture in the green beans and compromise or diminish its quality.

Unexpectedly high moisture levels can cause a logistical issue for roasters (as coffees with a moisture level of 13 to 15%, for example, require a different roast profile to coffees with 10 to 12% moisture). They can also cause mold.

Arturo says that high humidity causes a “big risk”, potentially “ruining the coffee” and meaning that producers are “unable to sell at a premium”. This then means the producer loses out on possible income, despite the amount of effort and money they have invested into growing their crop. Fundamentally, it makes their farm less financially secure. 

Using hermetically sealable coffee packaging, such as GrainPro Bags, will allow producers to minimise the threat of moisture increasing in green coffee. If packaged properly, these bags will help to combat these issues even throughout shipping delays or an extended period of time “waiting” at ports.

Temperature

However, Wilford tells me that the biggest risk with these delays isn’t necessarily exposure to excess moisture, but rather the increased or unstable temperatures that these coffees are subjected to. 

He says that hermetic plastic bags are the best way to maintain the right moisture levels, but they don’t help combat high temperatures. “If you put [the coffee in] a hermetic bag in an area where the temperature is 35°C, the bag won’t do anything for the quality [aside from preserving moisture content],” he says.

Arturo agrees: “This is really bad. Even if you are using a GrainPro Bag, for example, these high temperatures will affect the coffee’s [quality].”

GrainPro Extra Large Cocoon Indoor at a warehouse in Colombia. Photo credit: Fibtex

How Do You Prevent The Loss Of Coffee Quality During Transport?

Arturo says that using hermetic packaging is an excellent way to preserve and maintain green coffee quality. “It protects and prevents the coffee being affected by humidity,” he says. “This gives the beans a longer life, as they’re able to breathe but the humidity is controlled.” 

He says that he packs approximately 85% of his production in ultra-hermetic GrainPro Bags.

For maximising the quality of your coffee during preservation, however, Wilford says there is no substitute for refrigerated containers. He tells me that he packs his premium Geisha lots in small vacuum bags inside GrainPro liners for export, and ships them in climate-controlled containers.

Coffee beans ready to be shipped in GrainPro Bags in Indonesia. Photo credit: Septiani Trijayani

As long as Covid-19 continues, there will be shipping delays. The worst may very well be over, but at the time of writing, the situation is far from resolved. Its impact continues to be felt by the entire coffee supply chain, including producers, traders, buyers, and roasters.

So, in order to maintain the quality of their expertly-produced green coffee, it’s important that coffee producers pay more attention to shipping, packaging, and storage than ever. This will help them protect their coffee against adverse conditions and delays.

Enjoyed this? Then read How To Improve Sustainability In Your Roastery

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Photo credits: Nicole Motteux, Sam Greenhalgh, Fibtex, Septiani Trijayani

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Finding someone to create your packaging for you is relatively simple. However, you’ll need to understand the value and function of specialty coffee packaging to make sure that what is created preserves your coffee’s freshness, while accurately and positively presenting it to the public.

To find out what roasters need to know about designing packaging for their specialty coffee, I spoke with Mark Zhou, Founder and CEO of MTPak Coffee, a business that creates and customizes packaging for specialty coffee roasters. Here’s what he had to say about creating a packaging solution that balances protective benefits and customer appeal.

Everything from your packaging structure to the colours you use will impact how it’s viewed by customers.

The Psychology Behind Successful Packaging

Plenty of research has been dedicated to how packaging influences consumer purchasing decisions and brand perceptions. Last year, the University of Melbourne’s School of Agriculture and Food conducted a study into the effects of packaging design on sensory liking and willingness to purchase in customers.

The study revealed that customers consider your packaging type (shapes, materials, windows), branding (patterns, textures, color combinations, transparencies, fonts, and imagery) and content (labels, origin, dates, contact details) when purchasing from you.

This means that when customers are exposed to your coffee for the first time, all the elements above will collectively shape their view of your coffee – and that they will need to combine harmoniously. Here’s why your packaging material, structure, use of color and font, and more are some of the elements that you should pay attention to.

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The bottom of your coffee bag offers valuable marketing space – even if you just add your brand name and logo to it.

Choosing The Right Bag Structure

The process of designing packaging for your coffee beans starts with the bag’s structure. This will shape how much information and detail you can share on your packaging, so you’ll need to decide what you want your customer to know about your offering. If your brand is well known you might prominently display your logo. If not, you’ll need to highlight your coffee’s attributes, such as its roast profile, origin, and recommended brewing methods.

If your coffee possesses any unique qualities, mention it here. Highlight an exclusive micro lot with a photo of the producer and their farm, or include information on how purchasing the coffee directly benefits farmers. Words aren’t always necessary, as quality stamps or certification logos can also imply a certain level of transparency and social responsibility – telling your customer that their coffee is organic, sustainably produced, and authenticated as coming from its origin.

You’ll need to decide what information goes where, as your packaging has many sides on which to display messages. According to Mark, “Coffee bags can have two to seven sides, without counting additional features, such as a card slot”. This means that it will have space on its traditional laterals (two or four), bottom, inside, and top, for images or copy. 

Mark mentions that flat-bottom pouches have stable external and internal printable surfaces. Interior printing adds an element of surprise or can be used to highlight the color of the beans by providing a colorful contrast to their roast color. This could potentially pique a customer’s curiosity about what your other coffee bags might have in store for them. 

A card slot can hold everything from a business card with your shop address, to a card that can be stamped with every purchase for a future discount.

If the printing space on the inside and outside isn’t enough, you can add a card slot. This works well with stand up pouches which often provide less marketing space. The card should be informative and visually appealing so the customer is motivated to keep it after disposing of the bag. For example, you could create collectable cards for each origin of coffee in your range, or include a dated card reminding the customer when they’re due to purchase their next coffee bag. This will make your brand and coffee more memorable.

If you’re looking for packaging that combines added print and storage space, side-gusseted bags “are spacious pouches [that] offer options for unique designs to communicate your story to customers while maintaining a strong, solid structure”, says Mark. The main advantage of this structure is that the gussets can expand, acquiring a more box-shaped form. In order to enhance its capacity, foil ties are used for sealing the bags (instead of zippers that can be seen on flat-bottom bags). This option is suitable for larger volumes of coffee, and for customers wanting more control over their coffee’s freshness.

Once you’ve chosen the ideal structure for your packaging and what information you’d like to communicate on it, you can turn your attention towards your choice of material.

Showing is better than telling. Offer customers a sneak peek of your roast profile using clear windows or a transparent bottom. 

Choosing The Right Bag Material

Mark tells me that different packaging materials exist and each has a different appearance, texture, and durability – which may or may not suit your coffee and your brand. How your packaging material feels to the touch is also important. Research published by the Journal of Sensory Studies has found that packaging texture can impact a customer’s product perceptions and even their enjoyment of the product itself

Whichever option you choose, it will need to align with your brand values and audience. Mark explains that an eco-friendly material like sustainably sourced, 100% natural kraft paper or rice paper can show that your business strives towards healthy environmental practices, from coffee production to retail packaging. However, each option will come with its own caveats. For example, these kinds of natural materials must often be used in layers for long term protection of its contents.

Your material choice will also impact your printing. “Some patterns might look better or different on different materials,” says Mark. The printing technique used should be noted, as Mark says this can include “water-based inks and various techniques, including spot varnish, UV craft, embossing, and debossing. This [can] create an array of effects and finishes”.

Keeping your packaging colours simple and using large, easy to read text makes your coffee easy to identify at a distance – and more accessible to customers.

Choosing The Right Colors & Typography

The brand guidelines you created when you first started your coffee roastery will have included a selection of colors, fonts, and imagery – which you’ve no doubt chosen as it represents what your business is about or who your audience is. 

Your packaging will need to integrate your brand’s existing colors and fonts. However, if you will be selling several items in your product range, you might need to vary your use of colors or typography to ensure each one is easily differentiated from the rest. For example, you might keep your packaging red in line with your branding, but italicize the font on all coffees originating from Kenya.

You could also tailor your use of color to match your coffee’s various profiles? For example, does the coffee in question have a citrusy, bright profile? Adding a splash of orange to its design can increase its chances of being noticed and associate it with its cup profile. Are you selling exclusive auction coffees? Mark says that you can bring a touch of exclusivity and luxury by adding metallic lettering.

More sure that your choice of fonts and colors work with your packaging’s size, structure, and material. For example, italics can work well on sample pouches for end consumers but might be invisible when placed on a one-kilogram side-gusseted bag. 

Accessibility is also something you need to consider. While you want your coffee to be easy to recognize when placed on a shelf with other coffee bags, your coffee bags also need to be easy to use. Packaging should be user-friendly and easy to open and close, where applicable to your audience. For example, many people might find zipper bags easier to operate than ones with foil ties.

By adding gold snowflakes to their coffee packaging, the brand is visually communicating that their coffee was created for the festive season. 

Don’t Forget About Sustainable Packaging 

Modern packaging options means that it’s never been easier to create something that preserves the flavors and aromas you’ve worked hard to showpiece during roasting while taking into account the environment.

However, as Millennial and Generation Z aged consumers continue to dominate the beverage market, they’re increasingly demanding more transparency and ethics from product labels and packaging. “We are constantly exploring packaging solutions that are recyclable or biodegradable,” Mark tells me. “It’s important to us, our clients, and coffee consumers.” 

This is something that you will need to consider at every point, and it goes beyond communicating how your coffee was harvested and processed in an environmentally friendly manner. Mark suggests that you clearly communicate details on your eco-friendly packaging on your labels. For example, you can add a brief guide on how to dispose of the bag correctly or mention how recycling it saves natural resources.

Using recyclable kraft paper for your packaging can communicate your brand’s commitment to eco-friendliness without saying a word. 

Whether you’re designing your packaging from start to finish or entrusting the process to someone else, Mark stresses the importance of communicating openly with your packaging supplier, as they should provide you with support from concept and design to manufacturing, printing, and delivery. They should also allow you to explore their manufacturing processes and request samples.

Managing this kind of relationship isn’t easy when you’re managing a roastery full time. However, if you partner with a packaging supplier that shares your values and passion for coffee, you can rest assured that your ideas will get turned into three-dimensional objects that help your business thrive. 

Photo credits: Allie Smith, MTPak Coffee, Neil Soque, Calvin Craig.

Please note: This article has been sponsored by MTPak Coffee

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The post Designing The Perfect Packaging For Your Roasted Coffee Beans appeared first on Perfect Daily Grind.

Jute, high-barrier, vacuum: which is really best? How much of an impact does the material actually have on the beans? And how can we measure this? Let’s take a look.

Lee este artículo en español Material Del Empaque: Cómo Afecta al Café Verde Con el Tiempo

An empty, used jute bag with moisture stains. Credit: Ivan Petrich

Reviewing Green Coffee Packaging Materials

Some of the most common materials are burlap, permeable plastic, high-barrier plastic, and vacuum. 

• Burlap

A canvas made from natural fibres extracted from plants, jute or burlap is the most traditional material used for manufacturing coffee bags. It’s an eco-friendly option; the Food and Agriculture Organization of the United Nations says that it is “100% bio-degradable and recyclable and thus environmentally friendly.” It’s also durable and relatively affordable, being the oldest coffee packaging material to date.

However, it doesn’t provide protection against moisture or oxygen – two elements associated with poorer coffee quality and even defects such as mold. The bags are permeable.

Moreover, jute bags traditionally hold 60 kilos of coffee (or, in some countries, 70 kilos). Meanwhile, plastic big bags and container liners can store from 1 to more than 20 tons of green beans. Depending on the lot being stored or shipped, producers may decide to opt for larger and therefore more efficient storage options.

• Plastic 

Most commonly made of polyethylene or polypropylene, plastic storage options range from 60-kilo bags to big bags and container liners. The material is cheaper and more resistant to moistures and gases than jute but is still permeable.

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Green coffee beans stored in a plastic fabric coffee bag at Cerro Verde, El Manilal, Nayarit, México. Credit: Ana Valencia

• High-Barrier 

Professor Flávio Meira Borém is an agronomic engineer specialized in vegetable production. He has dedicated the past few years to studying coffee. He says that a high-barrier bag is “a pack with different compositions and structures which are capable of preventing gas and water exchanges between the inside and the atmosphere… It’s packaging with high impermeability.”

While more expensive than other types of packaging, a high-barrier bag is designed to maintain the coffee’s quality over time by preventing chemical reactions with moisture and oxygen. You can find high-barrier packaging in a range of sizes, including container liners. 

High-barrier Videplast bags in use at Fazenda Klem. Credit: Nicholas Yamada

• Vacuum

When coffee is vacuum packed, it is also stored in impermeable plastic bags. Then, in addition to the hermetic isolation of the green coffee, a negative pressure is then created to remove all air. 

It’s a common belief that multi-laminate vacuum-packing is the most effective way to preserve green coffee quality. However, with a considerably higher cost, this method is typically only used for samples or micro and nano lots of exceptional specialty coffees. 

Vacuum-packed green coffee samples. Credit: Ivan Petrich

Defining Coffee Degradation

Coffee degradation is the chemical changes that result in reduced flavors and aromas in the beans, especially sweetness and acidity. Cupping by a professional Q grader according to SCA protocols remains the most common way to measure coffee quality. Yet there are other ways to track degradation. 

Some of these focus not on the sensorial qualities you can notice when drinking the coffee but instead on the chemical composition of the beans and how that relates to their cup profiles. While this is a relatively new field, these studies allow us to better understand degradation even before it becomes evident to the human tongue and nose. Nuclear magnetic resonance (NMR) and Raman spectrometry are two methods used for this. 

Giselle Figueiredo Abreu is an agricultural engineer and the author of “Raman spectroscopy: A new strategy for monitoring the quality of green coffee beans during storage,” which she published as part of her post-graduate work, overseen by Prof. Borém.

Abreu crossed-referenced sensorial reports from Q Graders with the results from Raman spectroscopy, and used this to analyze green coffee stored in permeable and impermeable packaging over time.

The coffee samples were of natural and pulped natural coffees cupping at over 84 points. Three types of 30-kilo containers were used: permeable paper packaging without a barrier, paper packaging with an impermeable high-barrier plastic bag inside, and vacuum packaging. The coffees were analyzed every three months for 18 months. 

A high-barrier big bag developed to hold up to 1,200 kilos. Credit: Videplast

The Impact of Bag Material, 0–6 Months

According to Prof. Borém, in the first six months, the Q graders weren’t able to identify significant differences in the cupping scores for either naturals or pulped naturals, regardless of the choice of packaging. He says, “Cuppers have a very small likelihood of detecting sensorial differences in specialty coffee in the first 6 months. The possibility is very small, the differences are slight.” 

But he stresses that the chemical composition was visible at both three months and six months, when they used both NMR and Raman spectrometry, for samples stored in permeable bags. Samples stored in impermeable bags, however, did not have visible evidence of any chemical changes.

“We were able to prove that the chemical composition of coffee begins to change early on, and this change will only be noticed by the cuppers after six months of storage,” he explains. 

“This change is irreversible,” he stresses.

Recommendations 

Although cupping scores might not show a difference between permeable packaging, such as jute bags, and impermeable high-barrier packaging, it’s clear that the beans are already beginning to degrade. 

Leandro Martinoto is P&D Manager at Videplast, a packaging manufacturer with a focus on specialty and fine coffees. He tells me, “We recommend that after processing, coffee should be stored in multi-laminated high-barrier structures. These can be big bags, regular sacks, or liners.”

Prof. Borém also recommends that for specialty naturals and pulped naturals, “after the resting period… this coffee should already immediately be protected with a high-barrier bag.”

Within the warehouse, big bags and high-barrier liners will help conserve space and reduce costs. For smaller lots and for transportation, high-barrier bags are preferable to jute bags.

Green coffee inside a Videplast high-barrier bag. Credit: Nicholas Yamada

The Impact of Coffee Bag Material, 6–18 Months

After six months, cupping scores for coffee stored in permeable packaging started to fall. Prof. Borém says, “The sensory difference is already striking.” 

He points to a pulped natural coffee originally cupped at 85–86 points and stored in permeable packaging. At nine months, it was cupping below 80 and considered commodity coffee. After 18 months, the coffee fell to below 75. In contrast, in the impermeable bags, it was still cupping at 83–84 points a year later, before dropping to 82 points after 18 months.

As for the different types of permeable packaging – high-barrier and vacuum-packing – the study only found negligible differences. 

Unlike in the first six months, processing had a significant impact at this stage. Prof. Borém tells me, “These changes were more evident in the natural coffee than in the pulped natural.” 

Recommendations

While it’s recommendable that specialty coffee is stored in impermeable bags straight after storage (the same applies for fine cup coffees), after six months, it becomes imperative. This is particularly true for coffees dried with some or all of the fruit still attached to them. Naturals are particularly vulnerable to degradation.

It is also worth remembering that the study was based on coffees in a stable environment. Coffees being transported, especially those going overseas, may be exposed to greater degrees of humidity. They will be at higher risk of degradation without the protection given by impermeable packaging. Container liners may also help to mitigate this risk.

Read more in Why Specialty Naturals Need Strict Quality Control

Green bean samples. Credit: Battlecreek Coffee Roasters

When it comes to specialty coffee, preserving the beans’ quality for as long as possible is essential. Doing so can protect the value of the coffee as well as the business relationships formed between producers, traders, and roasters. Paying attention to bag material, especially for natural and pulped natural coffees, can significantly reduce bean degradation over time.

Found this interesting? Find out How Oxygen Damages Green Coffee Quality

Feature photo: Green coffee in jute bags. Feature photo credit: Neil Soque

Please note: This article has been sponsored by Videplast.  

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The post How Packaging Material Impacts Green Coffee Quality Over Time appeared first on Perfect Daily Grind.

Take a look at what grading actually means and when it’s best ignored.

You may also like A Home Roaster’s Guide to Buying The Right Green Coffee

Colombian green beans being prepared for export. Credit: 575 Café

What Is Coffee Grading?

Coffee grading is a way of evaluating the quality of green beans before they are exported. There is no universal grading and classification system for coffee – different producing countries have their own systems.

This means that varying standards are used to classify coffee in different regions, and different terminology can be used for the same concept. The International Trade Centre states that grading and classification of coffee is usually based on some of the following criteria:

• Altitude and/or region
• Botanical variety
• Processing method (wet/washed, dry/natural, honey, pulped naturals…)
• Bean size (screen size) and sometimes also the bean shape and colour
• Number of defects
• Roast appearance and cup quality (flavor, characteristics, cleanliness)
• Bean density (which can also correlate with altitude)

Bags of green coffee from Brazil. Credit: Ana Valencia

But there is a recommended system of grading. The Specialty Coffee Association (SCA) has standards for green coffee that they describe as “a quantifiable and qualifiable measure, based upon scientific testing, which set values and/or ranges of values for coffee.”

SCA standards include recommendations for the allowable number of defects and levels of water activity. They also outline suggested standards for where the beans should be evaluated, including appropriate light sources and minimum table size.

Grading commercial coffee from Cooxupe in Brazil. Credit: Julio Guevara

Elena Lokteva is part of Ally Coffee’s green sourcing team, based in Bogota, Colombia. She tells me that “not every producing country has an entity that regulates the norm when it comes to coffee exports, though many producing countries follow SCA standards and add their own protocols based on experience”.  

She says that in Ecuador there is no regulatory body but that there is an established way of evaluating coffee. “In Ecuador, the majority of exporters follow their neighbor Colombia’s standards. Grading is performed according to the SCA protocol when requested, but quality control is the exporter’s responsibility.”

Grading samples in Boyacá, Colombia. Credit: Alejandra Muñoz

Although grading usually considers defects and other factors, one of the most important considerations is screen size. This is simply separating coffee beans through the use of different sized screens.

Some people have adopted a general view that larger beans are better beans. But this not accurate. There are many exceptions to the rule, not least that different varieties produce different sizes of beans.

Screen sizing is useful to ensure that each lot is uniform in size, which can help ensure a uniform roast and therefore a better quality finished product. But size alone is not a definitive indicator of quality.

Learn more in Coffee Quality & M.A.S.L.: How Important Is Altitude REALLY?

Commercial-grade coffee in São Manuel, São Paulo, Mogiana. Credit: Ivan Petrich

How Grading Works

SCA standards recommend that 350 g of green beans be used in a grading sample. The beans are passed through a series of perforated sieves, or screens, to determine their size.

Andre Eiermann is the Swiss Barista Champion 2017. He also worked at Volcafe in Kenya and Tanzania. He tells me that “screen size is important because the normal coffee consumer strongly believes that bigger beans mean a better coffee”.

Andre explains that “commercial coffee is very often blended and roasted together, so the screen size is important because different screen sizes will have different heat transfer during roasting.”

Although the screen sizes used are the same in every producing country, the terminology is different. For example, a very large bean (19-20 1/64 inch) is known as AA in Africa and Supremo in Colombia.

A green bean sizing chart. Credit: CoffeeResearch.org

Where Screen Sizing Falls Short

In Ethiopia, grading is very different from many other countries due to the presence of wild coffee and the average size of bean.

Andre explains that “when you look at Ethiopian coffee, the general bean size is rather small. So, I would say that screen size doesn’t have an immediate impact on the cup profile, because [coffees here] are all much smaller than you expect when compared to other countries.”

“This happens because of the way it is grown. In Ethiopia they have so many of the so-called heirloom varieties,” he says. Nearly all of the coffee in Ethiopia is produced by smallholder farmers and there is a huge variety of wild Arabica growing here.

Green coffee beans being inspected. Credit: Paula Molina

Andre compares Ethiopia with Kenya, where wild Arabica also grows. He says Kenya and Tanzania are very strict about sizing, but that a different method is used in Ethiopia.

He says, “In Kenya, before you put the coffees to auction, you grade them by screen size and you grade them by density. In Ethiopia, you don’t grade them before, you just put bags from a washing station into a container. Before they go to the auction they are cupped by national cuppers and then they get a grade based on cupping profile. Not by screen size or density, just by cupping notes.”

Learn more in The Price of Climate Change on Ethiopia: Extinction of Wild Arabica

Green coffee beans being sorted. Credit: Paula Molina

Elena tells me that grading by screen size has its issues even away from areas with wild coffee.

“Some coffees grown at higher altitudes, such as coffees from Nariño [Colombia], tend to have a very unique cup profile with smaller screen size. Obviously, this is not only due to the altitude but to the latitude, soil mineral content, and climate,” she says.

So in addition to screen size, each classification system may also include additional specifications based on agreements between the exporter and buyer.

Elena says that “each client is free to make a specific request for green coffee preparation, and usually there are more strict grading and packaging norms for high specialty lots, which require more hours of work, control, and experience from the exporter and the buyer”.

“While the SCA is an important point of reference and a tool of communication when it comes to green bean defects, each country establishes its own standard. [This is based on] extensive experience and research over time on how specific defects common to a region, [local] processing techniques, varietals, etc. can affect the cup quality,” she says.

Analyzing green beans from Boyacá, Colombia. Credit: Alejandra Muñoz

How Does Grading Affect Price?

Grading has a direct impact on price. Andre tells me that buyers often order by a grading category, rather than from cupping samples.

“Last year I bought a coffee from Colombia, so I got several samples of Supremo and Excelso. From all the samples I cupped, I found that the smaller beans had more complex cup profiles… I bought several containers of the smaller Excelso because they had better complexity than the larger Supremo.

“But normally we just ask our suppliers to send samples of, for example, the quality Supremo. This is because we know we always want to have Supremo in our blend. For commercial use, we ask for a specific bean size or for the specific growing altitude. And those are normally the coffees you already bought the previous years.”

Andre also considers the pricing in Kenya and Tanzania. He says, “In general, I find that commercial buyers will pay more for the bigger beans. And they will pay less for smaller beans. For peaberries, they are willing to pay much more… In general, the specialty people look at the cup profile so even if the beans are a little bit smaller or a little bit bigger, that is fine.”

Coffee beans being sorted. Credit: Devon Barker

Coffee grading is an inconsistent area of the industry. It’s hard to compare beans when each country uses a different system. But perhaps we are also guilty of being too reliant on grading labels. Quality is more than just size and origin.

When buying coffee, dig a little deeper and perform some cuppings for yourself. Approaching each sample with an open mind might bring you to some surprising results.

Enjoyed this? Check out Understanding Single Origin, Single Farm & Micro/Nano Lot Coffee

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The post Kenya AA, Colombia Supremo: Understanding Coffee Grading appeared first on Perfect Daily Grind.

Green bean oxygenation can reduce coffee shelf life, aroma, flavor, and ultimately prices. And the longer the journey from drying beds/patios to roaster, the greater the likelihood of significant damage. But the good news is that you can take steps to dramatically reduce this.

To learn more about this, I reached out to three specialists: Prof. Flávio Borém, a professor at the Federal University of Lavras (UFLA) in Minas Gerais, Brazil; Juan Vargas, Quality Manager at Fazendas Klem in Matas de Minas, Brazil; and Claudio Francisco, Sales Representative and Coffee Project Coordinator at Videplast, a packaging manufacturer. Here’s what I discovered.

Lee este artículo en español Cómo Prevenir los Daños por el Oxígeno en el Café Verde

Green coffee beans inside 60kg Videplast high-barrier bag. Credit: SanCoffee

Oxygen: Vital But Dangerous

Oxygen affects everything; in fact, Claudio Francisco of Videplast tells me that even we humans age because of oxidation.

And just like humans, coffee needs oxygen: the key lies in controlling how much it has access to.

Professor Borém conducted research at UFLA in partnership with Videplast to determine the impact of different kinds of green coffee packaging on quality. He explains that oxygen levels were critical for this.

You see, we need to remember that coffee beans are actually seeds. As seeds, they are a living, organic object – and as a living object, they breathe. The only difference is that they do so at a cellular level.

Prof. Borém explains, “The seed is placed in storage practically dry, with 11% water – a very small number, if compared with other living beings. This phenomenon is called anhydrobiosis, life with little water. With this, [the coffee] can maintain a low metabolic activity.

“In order to avoid its death, it needs to keep breathing, so oxygen ends up being an important gas for the preservation of the coffee bean’s life.”

But too much oxygen, and the flavors and aromas will fade. “So, what was our strategy during coffee storage to preserve quality for longer?” The professor asks. “Reducing the amount of oxygen to the specific level at which the coffee can remain living but with the minimum possible oxidation.”

You might also like: Roaster Guide: Why Is Green Bean Moisture Content Important?

Green coffee stored in 1,500-kilo high-barrier plastic big bags with Videplast liner.

Why Is Oxygen So Damaging?

We’ve already mentioned that coffee seeds use oxygen to breathe. But in doing so, they change – in minuscule, almost invisible ways that, over time, can have a dramatic impact on quality.

As the cells breathe, they generate energy. This happens as nutrients (especially glucose molecules) are broken down into water; carbon dioxide; and ATP, which stores and transfers energy.

Let’s put this under the microscope, metaphorically speaking: Prof. Borém explains that “as long as the coffee bean breaks down these reserves – oxidizes these reserves – it decreases or changes the chemical composition of coffee and, therefore, changes its taste and smell.”

And coffee is particularly prone to a changing flavor profile. “In the specific case of coffee,” he continues, “in addition to these reactions, the external part of the coffee cell has a lot of oil… and the oils rapidly become rancidified in the presence of oxygen.”

All this can lead to a decreasing quality, visible in the cupping score used to indicate quality, as well as moldy and premature “past-crop” flavors.

High-barrier bags are placed inside jute bags for storing green coffee. Credit: Fazendas Klem

Losing 10 Points in 1 Year: Oxygen & Cup Quality

Claudio says, “From the time [coffee] oxidizes, it starts to lose cup points… We can start to perceive the sensory changes after six months, according to the study. Until the third month, [the sensory profile] stays the same, but the chemical aspect starts to change earlier.”

He’s seen coffee samples that, when stored in traditional bags, have lost an entire point every month after the sixth month.

In his research, Prof. Borém measured the decreasing cup quality of pulped natural coffee stored in a variety of different coffee bags over 12 months. All samples started with approximately 84 points; remember, anything 90+ is exceptional, 80+ is specialty, and less than 80 is commodity-grade.

Here are his results:

Evaluation of Packages and Storage Methods for Specialty Coffees, Prof. Flávio Meira Borém

Paper bags saw an incredible loss of 10 points over just 12 months: a devastating fall in quality for producers, traders, and roasters. Low-barrier paper bags and jute bags also saw a dramatic fall of around seven points.

On the other hand, high-barrier packaging resulted in less than one lost point over the year, while vacuum-packed coffee saw quality diminish by slightly over 1.5 points.

So, what is high-barrier packaging? Prof. Borém defines it as “a pack with different compositions and structures which are capable of preventing gas and water exchanges between the inside and the atmosphere… It’s packaging with high impermeability.”

In other words, it’s able to block the diffusion of gas and water from the external environment into the bag, creating an almost inert atmosphere. In this way, the coffee’s quality can be mostly preserved. The beans continue to breathe until the rate of oxygen is too low, and the rate of carbon dioxide too high, to allow deterioration.

A stack of 1,500kg big bags, complete with Videplast liners, being transported in a warehouse. Credit: Bourbon

How To Protect Green Coffee From Oxygen

Juan Vargas of Fazendas Klem agreed to share his insights into practical ways to protect green coffee from oxidation. We’ve already seen the importance of selecting the right packaging, but a producer’s work doesn’t stop there.

After all, knowing the best way to protect those green beans is crucial. As Juan says, “What normally happens? The producer processes the coffee and leaves it in the warehouse, and they don’t know when they are going to sell it. So, if you leave it exposed during this time, you will lose a lot of money and all your hard work. Perhaps, you will lose your profit margin.”

His first recommendation is to be aware of the warehouse conditions. “Even if the protection barrier [of the packaging] is good, with plastic and everything else, there will be always [external] influences inside the plastic bag,” he stresses. “If the surrounding area is very wet, it will affect the raw product.”

He also points out the need to use the packaging correctly. Once the coffee has been weighed, he says, it’s time to tie the bag. However, it’s important to remove as much oxygen as possible from the bag and ensure that the plastic is smooth and completely pulled up. Air pockets inside the bag are bad news.

It takes longer to do this, he tells me, but if done well the effort pays off. It results in better-quality coffee (and can result in more efficient storage inside the container).

A container of coffee stored in palletized high-barrier Videplast bags, in addition to external stretch plastic protection. Credit: Fazenda Primavera

We want the coffee we sell, buy, and roast to be just as good as the day it left the drying beds. But in order to achieve this, we need to pay attention to every detail. Limiting oxidation is vital for coffee quality, freshness, and pricing.

So, follow the tips above. Pay attention to your warehouse conditions. And make sure you store and transport your coffee in good packaging.

Enjoyed this? Check out: Roaster Guide: Why Is Green Bean Moisture Content Important?

All interviews conducted in Portuguese and translated by the author.

Please note: This article has been sponsored by Videplast.

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The post How Oxygen Damages Green Coffee Quality – & What You Can Do appeared first on Perfect Daily Grind.