Over time, green coffee loses moisture and starts to lose its character, particularly acidity and sweet flavors. The flavors begin to fade and tend to pick up a “baggy” flavor from the burlap bag
I have been pulling samples of various coffees and setting them aside for future tastings to see how they age and lose moisture. One experiment that I thought would be useful is to document how coffees taste over a year’s time to see how it fades in a year’s time stored in various materials. Commercially, green coffee is stored in jute bags up to one year. Some smaller roasters have been having coffee vacuum sealed at origin or at their roasting facility to retain some of the coffee freshness. Not everyone is in agreement because of cost, but coffee needs to breath and sealed bags can retain moisture and develop mold. Some are advocating burlap bags lined with a cotton bag since it will let the coffee breath, but not take on the jute aroma.
I will sample Colombia Platos Fuertes and store it in a burlap bag, cotton bag and vacuum sealed bag. I will divide the coffee up into monthly increments and cup them and post results with cupping scores.
I will measure the density and moisture of the green coffee each month with the outside temperature and humidity. Sacramento has hot summers, cool winters, but very low humidity. Interesting to see how the coffee changes throughout the year.
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