Green Coffee Storage and Shipping: Protecting Quality from Origin to Roastery
How to protect green coffee in transit and storage — moisture, liners, container loading, condensation, warehouse conditions and how long green coffee stays fresh.
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Green coffee is a living, hygroscopic product: it absorbs and releases moisture. Poor shipping or storage can turn good coffee musty or faded before it reaches the roaster.
The main risks
| Risk | Result |
|---|---|
| High moisture | Mould and musty taste |
| Condensation in containers | "Container rain" damaging the top bags |
| Heat | Faded, flat flavour |
| Odours | Coffee absorbs smells from nearby cargo |
| Time | Gradual loss of freshness |
Packing
- 60 kg jute bags are standard
- Hermetic liners inside jute bags protect moisture and aroma for higher-value coffee
- Container liners and desiccants help reduce condensation
Container loading
- Load dry bags into a clean, dry, odour-free container
- Line the walls and roof
- Use desiccant strips
- A 20 ft container typically carries about 19 tonnes (320 × 60 kg bags)
Storage at destination
- Cool, dry, ventilated warehouse
- On pallets, away from walls
- Away from strong-smelling goods
- Rotate stock: first in, first out
How long does green coffee last?
Well-stored green coffee keeps its quality for months. Specialty coffees are usually best roasted within a year of harvest.
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