The importance of the storage to the specialty coffees

Proper storage is a crucial factor in preserving the quality of specialty coffees after harvest. Recognized for their unique flavor and aroma characteristics, they are extremely sensitive to variations in storage conditions. Both for hulled coffees in the granaries and for processed coffees in the warehouses. In principle, maintaining the right temperature not only protects the beans. It also ensures that their organoleptic properties are maintained over time.

“Specialty coffee in storage doesn’t like high temperatures, high relative humidity or light,” explains agronomist and CEO of Experimental Agrícola/illycaffè, Dr. Aldir Alves Teixeira.

Storage

First and foremost, temperatures of no more than 22ºC in the hoppers and warehouses, including the upper part, keep the coffee’s shelf life longer without deterioration. Therefore, respecting the ideal storage conditions is not just a question of quality. However, it is also a commitment to the excellence of the drink.

1. Preservation of aromas and flavors

First and foremost, specialty coffees are recognized and valued for their flavor profiles which include fruity, floral or chocolate notes. Therefore, exposure to inappropriate temperatures can accelerate the degradation of the volatile aromatic compounds present in the beans.

High temperatures, in particular, can result in oxidation, leading to a loss of freshness and an unpleasant taste. Therefore, storing the beans at temperatures no higher than 22ºC helps to preserve these essential characteristics.

2. Humidity control

In addition to temperature, controlling the humidity in the granary or warehouse is equally important. Hot, humid environments can promote the growth of fungi and mold, which compromises the quality of the coffee.

In short, the combination of storage at ideal temperatures, around 22ºC, and strict humidity control creates an ideal environment for preserving the beans.

3. Effects of light

Light, above all, also plays an important role in the storage of specialty coffee. After all, exposure to light can negatively affect the quality of the bean.

In this sense, light can cause changes in the chemical composition of the bean. This results in undesirable flavors and a decrease in the overall quality of the product.

4. Increased shelf life

To sum up, the right storage temperature, humidity and light all contribute to the shelf life of specialty coffees. Well-stored beans can maintain their qualities for months or even years, depending on the type of coffee and the storage conditions.

“Poorly stored coffee can result in a bad cup of coffee, with compromised flavors. This not only displeases the consumer, but can also negatively impact the brand’s reputation. In conclusion, careful attention to storage temperature, excessive humidity and light are fundamental in the process of producing specialty coffees,” warns Dr. Aldir Alves Teixeira.

Guidelines

When it comes to coffee, Dr. Aldir Alves Teixeira has received many honors, medals and titles. Because of his expertise, the agronomist began to advise coffee growers on specific precautions to guarantee the quality of coffees that meet illycaffè’s strict criteria.

In 1991, for example, Dr. Aldir was invited by Italian businessman Ernesto Illy to organize and chair the Ernesto Illy Espresso Quality Award. Now in its 34th edition, it is one of the most important of its kind in promoting the production of sustainable quality coffees on Brazilian soil.