Green Coffee Storage Issues (#)

  „If the coffee is stored in too humid of an environment,and gains moisture, the appearance of the coffee "would be darker"continues Isais, and if the moisture level is much above 12%, the coffee"feels soapy." Isais notes one caveat: "Too much moisture,in certain cases can be okay. If the coffee is freshly milled, the tastein the cup will be fine, but you will have more shrinkage." "Thecoffee's origin makes a difference as far as moisture loss is concerned,"explains Steve Sloat, president of the Annex warehouse in Oakland, California."Coffees from the Far East pose a particular problem. There are longertransit times and there is a more drastic swing in humidity. Also, thereis no ventilation in the container." These conditions facilitate condensationand cause the coffee to absorb moisture.“

http://www.sweetmarias.com/ green.coffee.issues.html - Cached

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Some slightly related:

Espresso Potential

  „Environmental Factors - The humidity and temperature will change throughout the day.  Since coffee is hydroscopic (absorbs moisture), the grind size must be changed throughout the day to achieve a brew time of 25-30 seconds.  The temperature will not affect the espresso like the humidity, but it is important to avoid exposing the coffee to any high temperatures until brewing.“

http://www.coffeeresearch.org/espresso/ potential.htm - Cached

Indiacoffee - Guide to Indian coffee - How to process specialty coffee?

  „The coffee is packed loose in gunny bags and stacked in piles with sufficient space between rows for the monsoon air to circulate freely around the bags. The cherry coffee absorbs moisture from the humid monsoon atmosphere. The beans swell up to nearly double the size and the colour of the beans change to pale yellow/straw colour.“

http://www.indiacoffee.org/coffeeguide/ process.html - Cached

Fresh Cup Magazine

  „The journey of the bean—from sprouting in volcanic soil under a warm humid sun to the picking and processing of the cherry, to the second crack in the iron drum of a roaster and percolating in a cup—is ultimately about the flavor of the bean. Whether in a cupper’s spoon or a porcelain demitasse, I have discovered that the passion thriving within our international coffee community is fueled by a quest to understand the flavor. This is a mission that is not at all taken lightly by anyone seeking out the “perfect cup.”“

http://www.freshcup.com/2005_jan/9_bars.htm - Cached

Coffee Buying

  „8.  Are the beans whitish or faded around the edges?  This is likely a result of insufficient drying or storage in humid conditions.  The cup will be bland and ordinary.  These white marks are also observed in coffee that has not been dried evenly.  The part of the bean that has a whitish tone has higher moisture than the other parts of the bean.  Whitish or discolored beans can also result from oxidation, contact with the earth, or polluted waters.“

http://www.coffeeresearch.org/coffee/buying.htm - Cached

Peet's Coffee & Tea

  „The tea plant (camellia sinensis) grows best in a humid tropical or subtropical climate with plenty of rain. Areas that are well-drained, with a high-acidity sandy loam tend to produce the best teas. Higher elevations also yield better quality, perhaps because the evening coolness causes the leaves to grow more slowly, concentrating their flavor.“

http://www.peets.com/.../ tea_growing.asp?sid=d29320c4c6e79499ae6ec3359aa2a837 - Cached

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