Moisture of Green Coffee Beans: Affecting the Quality

There are many factors that impact the quality of green coffee beans. In which, moisture of green coffee beans is one of the most important factor. Let’s discover more about this factor in the following post!

1.  Processing Green Coffee Beans

Dry Processing Green Coffee Beans

In the dry processing method (natural processing) farmers lay ripe coffee cherries out in the direct sun on large patios. The minimum of ripe coffee fruits should be around 70 – 75% to ensure the quality. After several weeks, the sun’s warmth dries the entire fruit, including the skin, flesh, and layer around the coffee bean. When the fruits are dried, reveal the coffee bean with a thin layer. This extended drying period allows the natural sugars and flavors of the fruit to infuse the beans resulting in a unique robust flavor.

Wet Processing Green Coffee Beans

The wet processing method (or washed processing) takes a different approach. Almost all Arabica coffee beans are processed by wet method. Firstly, farmers pulp to remove the skin and most of the coffee fruit flesh. To easily do that, the ripe fruit rate of the coffee cherries is at least 97%. However, the remaining beans still have a sticky layer. So the farmers ferment them in tanks. This fermentation breaks down the mucilage, allowing for easier removal later.

Following fermentation, they meticulously wash the coffee beans and then dry them on patios in direct sun. The wet processing results in a cleaner, brighter coffee profile with pronounced acidity. Moreover, it brings a smoother, milder taste to coffee beans.

In the processing process, producers dry the coffee beans. It’s optimal when the coffee beans reach a moisture of 10-12.5%. The specification is for both Robusta and Arabica coffee beans.

2. Moisture of Green Coffee Beans: Why moisture matters

The moisture content of green coffee beans is a critical factor. The moisture can significantly influence the quality, flavor, and shelf life of coffee beans. The ideal moisture content for green coffee beans typically ranges between 10% to 12.5%. This spot ensures optimal flavor development during roasting. It also prevents issues like mold growth and brittleness.

High moisture content in green coffee beans can lead to: 

Mold and mildew: Excess moisture creates a breeding ground for harmful microorganisms.

Flavor degradation: The delicate flavor compounds can deteriorate, leading to a less enjoyable flavor.

However, low moisture content can improve the following factors:

Brittleness: Dry beans are more prone to breakage, affecting their overall quality.

Flavor loss: Low moisture can lead to a loss of aroma and flavor intensity.

Tips for maintaining optimal moisture levels

• Proper storage: Store your green coffee beans in airtight containers in a cool, dry place.
• Regular checking: Use a moisture meter to check the moisture content periodically.
• Desiccants: Consider using desiccants to absorb excess moisture in the storage environment.

Conclusion

Remember, a small change in moisture can have a big impact on your brewing experience. So, next time you’re enjoying your favorite brew, appreciate the delicate balance of moisture that contributed to its flavor.

About us

Havigo Company Limited operates in the field of agricultural export. We wish to bring high-quality Vietnamese agricultural products such as spices, rice, beans, and fruits… to the world. We supply you with high-quality products at the best price. If you find interested in importing High-quality Green Coffee Beans with low moisture rate, don’t hesitate to get in touch with us for better support via WhatsApp: +84 979 58 58 56.

We are confident in our ability to deliver products that consistently meet the highest quality standards while offering competitive pricing within the market. Furthermore, we are committed to providing exceptional customer support throughout your entire experience. Please contact us for better support via WhatsApp: +84 979 58 58 56.