To secure green coffee’s overall quality, various quality indicators need to be controlled during storage. For example, moisture content is a key factor. However, water activity is also important for understanding the chemical composition of green coffee. Water activity is also important for understanding the browning reactions that occur during the coffee roasting process.
Green coffee should have a water activity that is less than 0.6aW. Between 0.6 and 0.9 aW, the chance of microbial activity increases, potentially leading to mould and fungus in the beans. Additionally, moisture migration between green coffee and the atmosphere is a major cause of quality deterioration. Notably, this may lead to the coffee having a “past crop” taste. Our multilayered hermetic green coffee storage bags cater to all the requirements that come with storing and transporting your product.
- Maintains moisture content
- Highly resistant to oils and solvents
- Protects quality and inherent flavour and aroma characteristics
- Increases shelf life
- Custom or stock options available
- Easy distribution with smaller packaging sizes
- Food Grade Packaging Compliant