The moisture content in our coffee beans is between 11.1% and 11.2%. This ensures that the coffees are in perfect condition for storage and transportation.The ideal moisture content for processing coffee is 11.1 to 11.2%, but the moisture content of green coffee can vary depending on the process:ProcessingThe ideal moisture content for processing is 11%, as below 10% the beans may break and above 12% the product does not keep well during storage.StorageGreen coffee should be stored in a dry place with controlled temperature, with humidity between 11 and 13%. If the green coffee has a moisture content higher than 12%, it is na indicator that it was not properly dried or stored. Above 13%, the beans are subject to the acceleration of biochemical and microbiological processes, with losses in quality and deterioration.RoastingMoisture content is also crucial when roasting coffee. Too little moisture and the beans will roast too quickly on the outside and the inside will be raw, developing grassy flavors. At 9% moisture content, you can expect a loss of aroma, freshness and clarity. If the moisture content drops below 8%, the roasted beans will have almost no flavor.
