The coffee industry stands at a pivotal moment as the European Union Deforestation Regulation (EUDR) approaches implementation. This groundbreaking legislation will fundamentally transform how coffee businesses operate, requiring unprecedented levels of traceability and environmental accountability. 

While much of the industry focus has rightly centered on sourcing strategies and farm-level compliance, a critical yet often overlooked aspect is the role of packaging in meeting EUDR requirements.

As roasters navigate the new regulatory landscape, understanding the comprehensive scope of EUDR compliance becomes essential for business continuity and competitive advantage. From supply chain documentation to consumer communication, every aspect of coffee operations must align with the regulation’s environmental objectives.

To learn more about the crucial role coffee packaging will play in meeting EUDR compliance and the key factors that all stakeholders must keep in mind, I spoke to Hanuman Jain at Ecotact.

You may also like our article on how roasters can reduce green coffee packaging waste.

EUDR is coming: Coffee roasters need to be ready

The EUDR is one of the most significant pieces of environmental legislation to impact the global coffee industry in decades. This landmark regulation aims to prevent products linked to deforestation from entering the EU market, fundamentally reshaping how coffee is grown and sourced.

Initially scheduled for December 2024, the EUDR was delayed by a year following repeated calls to postpone its enactment. The European Commission stated they made the decision to grant global stakeholders, member states, and third countries “a phasing-in period to ensure proper and effective implementation”.

Set to take effect at the end of December 2025 for medium to large businesses and June 2026 for small and micro enterprises, the EUDR will require comprehensive documentation proving that coffee imports are deforestation-free. 

This means roasters must implement robust traceability systems, maintain detailed records of their supply chains, and provide verifiable proof of compliance for every shipment. The regulation demands geolocation data for production areas, ensuring complete transparency from farm to final export destination.

The implications extend far beyond paperwork. Roasters will need to restructure their green coffee sourcing strategies, potentially reassessing long-standing supplier relationships and investing in new tracking technologies.

Many businesses are already grappling with the complexity of mapping their supply chains, particularly those sourcing from regions with fragmented farming systems or multiple intermediaries. The costs associated with compliance – from technology investments to additional documentation requirements – represent significant operational challenges that require careful planning and budget allocation.

Adjustments made, but core requirements remain

Recent administrative adjustments have aimed to reduce some compliance burdens, including simplified procedures for certain low-risk products or countries and enhanced guidance documents. 

However, the core requirements remain unchanged, and the regulatory timeline continues to advance. Despite ongoing discussions about potential delays and industry calls for extended implementation periods, including from cocoa industry giant Mondelez, European Union officials have maintained their commitment to the extended deadline. Immediate preparation is then essential for businesses seeking to maintain access to the lucrative European coffee market, which accounts for over 30% of global coffee consumption.

“The EUDR will reshape how coffee moves through the global supply chain,” says Hanuman Jain, the CEO of Ecotact, a manufacturer and supplier of green and roasted hermetic coffee packaging solutions. “From December 2025, roasters will need to provide clear proof that their coffee is deforestation-free.”

The financial implications of non-compliance are substantial, with penalties potentially reaching 4% of annual turnover. This regulatory “stick”, combined with the “carrot” of enhanced market access for compliant products, creates powerful incentives for early adoption of EUDR-ready practices across all aspects of coffee operations.

Why packaging is also a focus of EUDR

While much attention centres on green coffee sourcing strategies, the EUDR’s scope extends to packaging materials linked to deforestation. 

The regulation’s broad definition of covered products includes packaging materials derived from the seven regulated commodities, creating potential compliance vulnerabilities throughout the supply chain. Traditional packaging solutions, particularly unrecycled paper bags or those including materials from forest sources, could pose compliance risks that roasters can’t afford to overlook.

“While much of the conversation rightly focuses on farm-level traceability, roasters also need to understand how packaging fits into the picture,” says Hanuman. “Roasters who prepare early will not only avoid disruptions but also position themselves ahead of competitors by offering consumers sustainably sourced and packaged coffee.”

This demands a comprehensive approach to EUDR compliance that encompasses both coffee sourcing and packaging decisions. Roasters must ensure every component of their operations – from the coffee beans themselves to their packaging – meets the regulation’s stringent requirements.

Advanced packaging solutions are emerging as crucial tools in this strict compliance landscape. Modern hermetic packaging, like Ecotact, offers multiple benefits that align with EUDR objectives while addressing practical operational needs. 

Innovative, multi-layer packaging can simultaneously meet EUDR requirements and preserve both green and roasted coffee quality during transit. They also help maintain optimal moisture and oxygen barriers, protecting coffee integrity without requiring chemical treatments that could complicate compliance documentation.

“We work closely with farmers, exporters, importers, and roasters to ensure packaging never becomes a weak link in the compliance chain,” Hanuman explains. “Ecotact bags offer high barrier oxygen and moisture properties, keeping coffee as fresh as the day it was harvested, even after a year without pesticides or fumigation. 

“This reduces the risk of quality losses or rejections, which can be costly under EUDR.”

Preserving green coffee quality

Quality preservation is particularly important under EUDR; delayed or rejected shipments could create additional compliance challenges and financial losses – and potentially compromise coffee quality. Traditional packaging methods that include materials from supply chains linked to deforestation or rely on chemical treatments for preservation may face scrutiny under the regulations’ environmental standards.

The versatility of modern innovative packaging solutions addresses various supply chain needs, ensuring stakeholders can move coffee efficiently while adhering to compliance standards. Moreover, the packaging solutions must be scalable, in terms of size, to enable roasters to implement EUDR-compliant packaging strategies that match their operational requirements and budget constraints.

“Our nine-layer hermetic packaging solutions start from small 200g holding capacity bags to full 40-foot container liners, for example, helping stakeholders move coffee in a way that is both compliant and sustainable,” Hanuman says. “By safeguarding quality and reducing waste, we ensure packaging supports the integrity of the entire supply chain.”

Communication with consumers about EUDR

The EUDR presents roasters with a new opportunity to differentiate their brand through transparent compliance communication. 

As consumer awareness of environmental issues continues to grow, demonstrating EUDR compliance can become a significant competitive advantage. Research indicates consumers are increasingly willing to pay premiums for verifiably sustainable coffee; some studies suggest price premiums of 10% to 20% for products with credible certifications, such as Fair Trade.

Strategic packaging design allows roasters to transform regulatory compliance into compelling brand messaging. Custom packaging enables businesses to prominently display compliance information, sustainability certifications, and traceability data directly on their products, creating tangible touchpoints with environmentally conscious consumers. This approach transforms what could be a regulatory burden into a powerful marketing tool that builds brand loyalty and justifies premium pricing.

“Ecotact’s roasted coffee packaging can be fully customised with brand design and messaging,”  Hanuman says. “This includes the ability for roasters to communicate EUDR compliance directly on-pack – whether through text, certifications, or QR codes that link to their website or additional information. 

“We create packaging that allows roasters to transparently display their sustainability credentials and compliance information, giving them a way to connect these efforts with their consumers.”

The integration of digital technologies with packaging design opens new possibilities for consumer engagement. QR codes and NFC tags can link consumers directly to detailed traceability information, farm profiles, and sustainability stories, creating interactive experiences that deepen brand connections.

The bigger picture of EUDR

Moreover, the alignment between EUDR compliance and broader sustainability initiatives creates effective storytelling opportunities. Packaging solutions that emphasise recyclability and reusability reinforce the environmental values underlying the regulation itself. This coherence between regulatory compliance and environmental stewardship resonates strongly with consumers who increasingly expect brands to demonstrate a genuine commitment to sustainability.

“The EUDR is built on the principle of reducing environmental impact while ensuring responsible sourcing,” Hanuman says. “Our 100% recyclable and reusable bags directly support this mission. Traditional packaging often contributes to landfill waste and creates an additional environmental burden. 

“Our multilayer hermetic bags are designed for a closed-loop system – they extend shelf life and preserve coffee quality without the need for chemical treatments.”

As the coffee industry prepares for the transformative EUDR, forward-thinking roasters are recognising packaging as a strategic tool for compliance, quality preservation, and consumer communication. 

The businesses that successfully integrate these elements will find themselves well-positioned to capitalise on the growing market demand for sustainable, traceable coffee products.

“The coffee industry is entering a new era of accountability,” Hanuman concludes. “Packaging is more than a vessel; it can be a bridge between sustainability regulations, supply chain partners, and consumer trust. 

“By choosing packaging that preserves quality, reduces waste, and communicates compliance, roasters can turn what might feel like a regulatory burden into a competitive advantage.”

Enjoyed this? Then read our article on why green coffee packaging plays a key role in dealing with shipping delays.

Photo credits: Ecotact

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Studies have found that plastics in packaging account for almost half of global plastic waste, and very little is recycled or disposed of properly. So, as global coffee consumption continues to grow, the amount of packaging and associated waste will only increase.

In 2018, the World Bank predicted that by 2050, without major changes to waste management and reduction practices, global waste would increase by 70% compared to current levels, with plastics accounting for nearly a quarter.

As sustainability continues to be a driving force in the coffee industry, the push to reduce packaging waste at every stage of the supply chain only becomes more prominent. While the focus is often on roasted coffee bags, minimising green coffee packaging waste is equally important.

I spoke to Hanuman Jain, the CEO of green coffee packaging manufacturer Ecotact, to find out how roasters and traders can invest in a circular economy model and reduce green coffee packaging waste. 

You may also like our article on why green coffee packaging plays an important role in dealing with shipping delays.

The environmental costs of coffee packaging 

Research estimates that the global packaging industry is responsible for around 47% of plastic usage. Although 15% of these plastics are collected for recycling, only 9% of them are processed for recycling.

The coffee industry is a significant contributor to this plastic waste, given its extensive use of roasted and green coffee packaging. 

“There is a lot of movement of coffee, from the farm to the final consumer, and different types of packaging are used across the supply chain,” says Hanuman Jain, the CEO of Ecotact, a manufacturer and supplier of green coffee packaging solutions. “The onus is on the coffee industry to minimise wastage in any form, whether packaging or overall freight. Coffee is not a localised product, so its impact is global.”

Recent studies found that coffee packaging accounts for 3% of the supply chain’s carbon footprint. This is a seemingly small figure, but it becomes significant once you account for the size of the global coffee industry and its projected growth.

Without proper sourcing, production, and disposal of roasted and green coffee bags, packaging waste is likely to be sent to landfill – where it can take up to 450 years to degrade. Given this lengthy timeframe, the impact of packaging waste on the environment can be devastating, harming wildlife and polluting the air and water sources.

A spotlight on roasted coffee packaging waste

Roasted coffee packaging is often the main focus when discussing reducing waste in the coffee industry. This is largely because it is closest to the end of the supply chain, which ultimately shifts the responsibility to dispose of it correctly onto the consumer.

“Many roasted coffee bags also don’t include eco-friendly materials, so we tend to zero in on improving the sustainability of this packaging,” Hanuman tells me.

Moreover, roasted coffee packaging typically contains multiple materials, including several different types of plastic and paper. To dispose of each one correctly, consumers need to separate the materials – a task that many may not be aware of or have the time to do.

In recent years, the push to improve sustainability in the coffee industry has led packaging manufacturers to develop more environmentally friendly solutions. A growing number of roasted coffee bags are now recyclable, biodegradable, compostable, or reusable, helping contribute to a circular economy model in the supply chain.

Sustainability issues with traditional green coffee bags

It’s important to remember that roasted coffee packaging is just one piece of a much larger packaging waste puzzle. By focusing primarily on waste management at the consumer end of the supply chain, green coffee bags are often overlooked.

Hanuman suggests this may be because jute and burlap bags were traditionally used to transport and store green coffee. 

“Burlap, in particular, is highly sustainable because it’s easily repurposed and recycled,” he says. “Whereas smaller bags for roasted coffee are not easy to recycle, so they pose significant environmental concerns.”

However, using green coffee bags made from natural materials like burlap alone typically doesn’t provide enough protection to preserve quality and freshness during transit, especially if shipping delays occur. To add additional layers of protection, exporters use plastic packaging liners.

“Plastic increases the shelf life of green coffee, reduces costs, and provides easy transportation,” explains Hanuman. “Ecotact sells hermetic plastic liners for 60kg bags, one-tonne bags, shiploads, and containers.”

Although plastic liners are necessary for quality and flavour preservation, they inevitably increase the waste produced in the coffee supply chain. Without adopting a holistic approach to reducing packaging waste, roasters and traders may lose sight of their role in addressing this challenge.

“Multiple types of packaging are used in the green coffee industry, but the main focus should be on the kinds of packaging that raise the most significant sustainability issues,” Hanuman says.

How packaging manufacturers are prioritising a circular economy

While roasters and traders need to commit to minimising their waste production, packaging manufacturers must also fulfill their obligations. In recent years, more have started to offer alternatives like bio-based plastic packaging made from 100% renewable and recyclable resources. 

Additionally, some manufacturers have invested in more durable green coffee bags that can be reused multiple times before being recycled. Ecotact’s reusable Ship Shield container liners, for example, reduce the number of smaller plastic bags needed, saving around 27kg of plastic entering the waste cycle.

Hanuman mentions how the company is also taking further action by participating in initiatives like the Center for Circular Economy in Coffee (C4CEC), a global collaborative platform founded by the Lavazza Foundation that promotes circular economy principles in the coffee industry that aligns with the United Nations’ 2030 Sustainable Development Goals.

“We became an active participant and member of C4CEC in early 2024,” explains Hanuman. “Every month, all the members meet and collaborate on new programmes.

“We took the initiative to be part of the C4CEC and encouraged members to focus on green coffee shipping and packaging because most members are involved in roasting,” he adds.

Reducing green coffee packaging waste is becoming easier

Many companies like TerraCycle have recently launched free programmes to make recycling capsules and roasted coffee bags more accessible. Most of these initiatives, however, are targeted towards consumers, meaning more needs to be done to support roasters and traders with their sustainability efforts.

Ecotact recently started its own recycling programme in partnership with TerraCycle to simplify recycling green coffee packaging. To participate, roasters can order an Ecotact Recycling Box, fill it with used Ecotact bags, and return it using the prepaid shipping label. 

“Roasters and importers can participate in a circular economy model by sending us their green coffee bags through our recycling programme in North America, Australia, and the UK,” says Hanuman. “We will also expand the initiative into Japan this year.”

Accessibility is key

Effective waste reduction begins with packaging companies, which have a responsibility to educate everyone in the supply chain about available recycling programmes. Moreover, they should be affordable and accessible to encourage active participation as much as possible.

Hanuman says Ecotact absorbs most of the costs of recycling to incentivise more roasters and traders to participate. The company recently expanded the programme to include one-tonne liners and accepts pallet loads of used packaging in the US and UK.

“Some larger importers and roasters have large amounts of used bags that they want to recycle, and we found that the boxes we were providing weren’t big enough to contain them,” he tells me. “In response, we expanded our recycling initiative to suit a range of needs.”

The coffee industry is a significant contributor to the persistent problem of packaging waste. While the focus is often on roasted coffee bags, green coffee packaging also plays a huge role, and roasters and traders need to do more to minimise their waste.

“Participating in recycling programmes should not be out of fear, but a voluntary effort,” Hanuman concludes. “We all have a social responsibility, and every one of us needs to do our bit in the supply chain.”

Accessibility and collaboration are critical to successfully reducing green coffee packaging waste. Manufacturers lead the charge, while roasters and traders play a key role.

Enjoyed this? Then read our article on how long green coffee stays fresh for.

Photo credits: Ecotact

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Shipments can take weeks to reach importers and roasters. Recent delays mean even longer transit times, increasing the risk of drops in cup scores and freshness. 

Given that specialty coffee is of higher quality and often has more nuanced flavours, it’s essential that packaging is designed to protect these lots and maintain their unique characteristics. At the same time, sustainability is another key concern that coffee companies need to consider.

I spoke to Mark Zhou, founder of MTPak Coffee, to learn more about why the industry needs better-quality packaging for specialty green coffee.

You may also like our article on how specialty coffee can push for a circular economy model.

Why it’s never been more important to invest in green coffee bags

Green coffee is transported thousands of miles from origin to majority-consuming countries, usually by cargo ship. Given the distance, it often takes several weeks for coffee to reach port.

Shipping delays – which have become more common in recent years – can extend the transit time to over a month. Delays can happen for a number of reasons, including customs checks, geopolitical issues, and adverse weather conditions.

The Red Sea crisis, which began in December 2023, is a case in point. In response to Israeli attacks in Gaza, the Houthis – a political and military organisation in Yemen – attacked commercial shipping vessels travelling through the Red Sea. This narrow inlet, which separates the coasts of Egypt, Sudan, and Eritrea from those of Saudi Arabia and Yemen, is one of the most important trading routes in the world. According to the Guardian, about 12% of global trade passes through the Red Sea every year, including 30% of global container traffic. 

To avoid the conflict as much as possible, major shipping companies like Maersk, Hapag-Lloyd, and MSC halted or rerouted their vessels. The Atlantic Council reported that seven of the ten largest shipping companies suspended operations in the Red Sea in December 2023.

According to its July 2024 market update, Maersk reported that most companies had diverted around Africa’s Cape of Good Hope to avoid the conflict, which increased shipping time by a few weeks. These delays majorly disrupted routes from East Asia, affecting key robusta producers like Vietnam and Indonesia.

Additionally, adverse weather in Vietnam has led robusta production to drop by up to 16% – exacerbating already short supplies and pushing prices to record highs.

How packaging can preserve quality

Logistical issues like the Red Sea crisis are unfortunate realities in the coffee industry. Pre-shipment, transit, and storage delays can not only lead to higher costs but also increase the risk of spoilage and contamination.

Extensive transit or storage periods in damaged or improperly sealed shipping containers, for instance, could expose coffee to moisture, causing it to mould and develop defects.

Mark Zhou is the founder of MTPak Coffee, a sustainable coffee packaging manufacturer.

“With the recent volatility in the coffee market and unpredictable shipping delays, producers and roasters must do everything they can to protect their product,” he says. 

While logistical issues can’t be avoided entirely, investing in high-quality, high-barrier green coffee bags is the most effective way for supply chain actors to safeguard their shipments. That way, green coffee will arrive in the same condition as when it left origin – ensuring roasters receive the quality they paid for.

The need for packaging specifically designed for specialty coffee

Like roasted coffee, there are many different types of green coffee bags, each designed for a specific purpose. Green coffee packaging can be made from various materials, such as jute (or burlap), high-barrier plastics, and compostable materials. Jute is the most traditional and affordable material; however, it’s more permeable and is therefore less protective against oxygen and moisture.

As more roasters and producers understand the importance of high-quality green coffee bags, demand for packaging exclusively designed for coffee has increased. Although several packaging brands are used in the coffee industry, many of them are also used for other commodities like grains and cocoa, which have different storage requirements compared to coffee.

Many factors can cause coffee to lose its quality and freshness during transit and storage. Green coffee bags must be specifically designed to shield coffee against oxygen, odours, moisture, and temperature fluctuations.

A study carried on several types of green coffee packaging found that hermetically sealed bags can maintain coffee quality and freshness for up to a year. “Hermetic packaging is the best way to preserve freshness,” Mark says. “It regulates moisture content and water activity, so roasters receive the quality they pay for.”

Packaging with multiple layers of high-strength materials, such as polyethylene (PE), provides more protection against oxygen and water and reduces the risk of mould growth.

“We launched PureLock by MTPak Coffee to offer producers and exporters access to affordable and specialised hermetic green coffee storage and packaging solutions,” Mark explains. “The value of specialty coffee lies in its quality and flavour and aromatic characteristics, so bags needs to protect and preserve them.

“We want to provide sustainable packaging that preserves the delicate and complex flavour profiles of specialty coffee and maintain 88+ cup scores,” he adds.

Why having a range of green coffee bags options is important

Coffee samples are becoming more useful for both producers and roasters. Producers or exporters typically send roasters small samples (around 1kg) so they can assess whether a specific lot aligns with their quality standards.

Moreover, roasters are increasingly offering samples to wholesale clients. That way, coffee shops and other businesses can sample coffee before committing to a larger order.

With this in mind, the need for high-quality sample packaging is becoming more pressing – otherwise quality and flavour profile can degrade, which means producers and roasters can potentially lose sales.

Mark tells me that MTPak offers PureLock resealable hermetic sample bags, which can hold up to 100g of green coffee, but can also store roasted beans. He adds that PureLock hermetic storage bags are also available in 30kg and 69kg sizes, alongside the heavy-duty 70kg jute bags. Producers and exporters can also use PureLock bags as liners for jute and polypropylene bags.

How packaging can build better relationships between producers and roasters

Collaboration among all supply chain actors is crucial to addressing pressing issues in the industry, including transparency and traceability. To support the growth of the specialty coffee market, establishing long-term, mutually-beneficial working relationships between roasters and producers is especially important.

Communication plays a critical role in developing these partnerships. When producers and roasters share as much information as possible about coffee and consumer feedback, both actors can make significant improvements to their practices.

Mark explains that producers have the option to customise green coffee bags, like PureLock, to include essential information about their coffee, such as origin and processing methods. 

“This level of transparency across the supply chain is an effective way to build a strong foundation of trust between producers, exporters, roasters, and finally, the consumer,” he adds.

Sustainability is still a pressing issue

Reducing waste is at the forefront of sustainability in the coffee industry, especially when it comes to packaging. Coffee production, especially in certain origins like Vietnam, is already falling. If coffee is packaged incorrectly, entire lots can become damaged and go to waste – another major sustainability concern.

In light of this, more and more manufacturers are producing high-quality recyclable, biodegradable, and reusable green coffee bags.

“At MTPak Coffee, we have a strong focus on improving sustainability along the entire coffee supply chain,” Mark says. “Food and beverage packaging has a huge impact on the environment, so we need to actively support all coffee professionals, including producers and exporters.”

He adds that packaging like PureLock is made of multiple layers of recyclable materials, including high-strength PE, and can be reused up to three times.

Given its more complex flavours, green specialty coffee needs better-quality packaging to safeguard freshness, terroir, and unique characteristics.

Focusing on using high-barrier bags can preserve and protect flavour and quality. That way, producers can showcase the best of their coffees and roasters receive the quality they pay for.

Enjoyed this? Then read our article on the evolution of digital printing in coffee packaging.

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Shipping delays in particular have been a big concern for roasters. Coffee often takes weeks (if not months) to reach port, so any additional hold ups will risk a drop in cup score and freshness, not to mention increasing the chances of contamination or even damage.

In turn, roasters need to do all they can to safeguard coffee quality while in transit. Working with trusted suppliers is part of this, but investing in higher-quality green coffee packaging will also play a huge role.

Hanuman Jain, CEO of Ecotact, Alexander Rogers, technical director at AGC Commodity Store Ltd, and Hendra Taruli, director of green coffee at Opal Coffee, provide their insight on why packaging is so important.

You may also like our article on how long green coffee stays fresh for.

Why logistical issues are unavoidable in the coffee industry

As with most globally traded commodities, the price of coffee (or C price) constantly fluctuates. Speculation about market movements can hike prices, which adds another layer of unpredictability.

Alexander Rogers has been the technical director at AGC Commodity Store Ltd in Romford, UK for over 16 years, which specialises in warehousing green coffee, and is also a UK distributor of Ecotact green coffee packaging. He points out that the geographical distance between producing countries and majority-consuming markets will inevitably result in challenges.

On the more extreme end of the spectrum, he says unpredictable weather can cause problems.

“Anything you can think of will have an effect on transporting coffee thousands or even tens of miles,” he says. “For instance, monsoons in origin countries could delay plant growth or cause them to mature too quickly. Storms in the Atlantic and Pacific Oceans can delay shipments or even damage boats.”

Most coffee is transported from producing countries to export markets via cargo ships, and often take weeks or even months to arrive at roasteries. Shipping delays, however, aren’t that uncommon, and are the result of a number of factors – including geopolitical tension, climate change, customs clearance, and new legislation.

Price volatility & political challenges continue to have impact

In the years since the pandemic, a number of interconnected logistical issues have affected the coffee industry. In addition to forced business closures during lockdown, roasters have grappled with shipping container shortages, frost in Brazil, and political challenges which have led to bottlenecks and supply chain issues.

War in Ukraine spiked food and energy costs in many countries in early 2022, while the Israel-Gaza war has resulted in significant shipping delays and reroutes after a series of attacks in the Red Sea – which accounts for about 15% of global trade.

“Along Suez Canal routes, there’s a shortage of 20-foot export containers,” Alexander says. “Exporters have to ship in 40-foot containers, which costs more money.”

According to its July 2024 market update, Maersk reported that most major shipping companies had diverted around Africa’s Cape of Good Hope to avoid the conflict, which inevitably increases shipping time by a few weeks.

“We had to pay additional insurance and extra fees,” he continues. “It also adds about two weeks onto shipping times.”

In addition to bottlenecks at ports in Ethiopia – which have reduced the availability of containers in other producing countries – the ongoing Red Sea crisis has disrupted shipping routes in East Asia, affecting major robusta producers like Vietnam and Indonesia in particular.

On top of rising demand and ongoing supply shortages, in May 2024, we saw robusta prices hit a 45-year high. More recently, arabica prices edged near a two-year high, too.

Hendra Taruli is the director of green coffee at Opal Coffee, an international green coffee trader headquartered in the US, Australia, and Indonesia, which is also a US Ecotact distributor.

“Volatile coffee prices are impacting cash flow for a lot of roasters,” he says. “They now have to pay a lot more, and they are already operating on razor-thin margins.”

How shipping delays impact green coffee

Roasters have to face many logistical challenges, but shipping delays in particular can be challenging to deal with.

“Traders have to sit on extra lots or have more coffees in their warehouse,” Hendra says. “You may book a container to arrive in two months, but it may not arrive until four months’ time.”

This can, of course, dramatically change a roaster’s offerings – meaning they have to adapt as quickly as they can. 

“Prepare for the best and expect the worst,” Alexander says. “You never know what can happen, but it’s all about preparation, and making sure that you have coffee when you need it.”

On top of this, roasters and traders need to make sure they protect coffee while in transit and storage – whether shipments are delayed or on time. Similar to roasted beans, green coffee is also sensitive to its environment, including factors such as:

• Sunlight
• Moisture levels
• Oxygen
• High or low temperatures

Prolonged and uncontrolled exposure to these conditions can degrade flavour and aroma, and even cause quality to drop. If cup score slips during transit, roasters won’t receive the quality they paid for – causing its own set of issues. And the longer that shipments take to reach their destination, the greater the risk of losing quality and freshness becomes.

Hanuman Jain is the CEO of Ecotact, a green coffee packaging manufacturer and supplier. He says that as roasters and traders grapple with logistical challenges, more and more of them have started to prioritise the packaging they use.

“With rising costs and an increase in transit time, people are willing to spend more money on green coffee packaging,” he explains. “Roasters are preparing to stock up on coffees for a longer duration, and they need that coffee to stay fresh.”

Green coffee packaging has never been so important

Shipping delays have become more common in recent years, so roasters need to best prepare for them. As they have little control over what happens to their shipments before they receive them, a huge part of this is investing in better packaging to protect green coffee while it’s in transit and storage.

Hendra tells me he once received a shipment two months behind schedule, and noticed stark differences in flavour and quality compared to the pre-shipment sample, so proper storage and high-quality packaging are necessary to avoid these issues.

“With higher-point coffees especially, you want to retain the quality, whether in green or parchment form,” he adds. “Storing them in an Ecotact bag will help to retain freshness and the coffee’s inherent qualities.”

According to a study that evaluated the physical, chemical, and sensory qualities of arabica during storage in different types of packaging, hermetically sealed (or airtight) bags kept in controlled environmental conditions can preserve freshness and quality for up to 12 months.

“Ecotact bags have nine layers of hermetic packaging, so the water vapour transmission rate and oxygen transfer rates are close to zero, which helps to protect green coffee from oxidation and moisture,” Hanuman tells me. 

Alexander also recalls a time when a damaged shipping container arrived at AGC Commodity Store Ltd and all the coffee bags had moulded, except for those in Ecotact packaging.

“The client tested the coffee and found no damage, and they said the coffee tasted the same as the pre-shipment sample” he says.

What about packaging and storage at origin?

High-quality green coffee packaging and proper storage are essential during transit, but the same is also needed before export to maintain quality and flavour.

Hendra stresses the importance of letting coffee cool after it’s milled before storing it in bags, saying: “The cup score can fall by two points because it’s essentially pre-cooked. Moreover, if coffee is then stored in a warm environment for weeks or months at a time, it can negatively affect quality, freshness, and flavour.”

With this in mind, transparent communication along the supply chain about proper storage conditions and the importance of excellent packaging is absolutely essential. 

Hanuman explains that Ecotact also offers solutions like Farmer D’lite, which can be used to store coffee during processing to minimise exposure to oxygen and moisture.

“It’s a more affordable packaging option for producers and has resealable ties so it can be reused multiple times,” he tells me.

How can green coffee packaging help better navigate delays?

While coffee is in transit and stored in export countries, roasters have little control over their shipments. Investing in high-quality packaging is one of the few ways that they can safeguard freshness and flavour, and receive the level of quality they paid for.

Hendra highlights how excellent packaging can protect green coffee during storage at origin, port delays, and transit disruptions, saying: “Ecotact‘s barrier protection maintains freshness for eight to 12 months without causing issues.”

Alexander agrees, telling me: “High-quality packaging like Ecotact will provide full protection from external moisture, odours, and contaminants. It reassures roasters and traders that their coffee will stay fresh as it sits in our warehouse.”

Considering different types of packaging

Just like for roasted coffee, there are several packaging options for green coffee, and each type will suit different needs.

In the US in particular, Hanuman says more and more roasters are investing in small sample packaging which ranges from five to 15kg lots.

“Ecotact’s PentaPak is suitable for smaller-sized shipments,” he explains. “Its five-panel protection and pentagon design make it convenient to reuse, and provide protection from high temperatures and contaminants.”

For larger-sized shipments, producers and traders can use Ecotact’s Ship Shield hermetic container liners, which can be vacuum-sealed or nitrogen-flushed in under 15 minutes.

Hanuman also highlights how this can improve sustainability efforts along the supply chain.

“Switching to Ship Shield instead of single bags can save close to 27kg of plastic,” he tells me. “Our container liners are reusable as well, so they can be sent back to origin in pallet loads.”

As roasters continue to grapple with a number of logistical challenges, high-quality green coffee packaging has become even more of a priority.

When it comes to shipping delays especially, roasters need to do all they can to safeguard cup score, freshness, and flavour – and excellent packaging is one of the few ways they can do this.

Enjoyed this? Then read our article on how green coffee can become contaminated and how to prevent it.

Photo credits: Ecotact

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Maintaining freshness is an essential part of green coffee storage, but minimising environmental damage at this stage of the supply chain is also crucial – especially as the demand for more sustainable coffee grows.

So, how can green coffee buyers and traders keep their green coffee properly stored while also staying sustainable? To find out, I spoke to three coffee professionals who work with Fibtex, a company which produces and distributes coffee packaging and works in Colombia and Peru. Read on to find out what they said about minimising the environmental impact of green coffee storage.

You may also like our article on how long green coffee stays fresh for.

Understanding the environmental impact of green coffee storage

Packaging and proper storage play a key role in preserving green coffee freshness.

When green coffee is shipped, it is usually packaged in bags which are strapped to wooden pallets. This helps to create a more efficient means of transporting the coffee.

Jute & fique

Jute and fique bags (or sacks) are the most traditional forms of packaging for green coffee. In some countries, such as Colombia and Peru, fique is used; this is a similar natural fibre to jute which can be used for packaging when dried.

Bags made from these plant materials are fully biodegradable, making them an environmentally-friendly option for green coffee packaging.

María Patricia Berrío Romero is the sustainability director of Fibtex, a company that distributes high-barrier hermetic GrainPro packaging in Colombia and Peru. The company is also a trade representative for Pinhalense and Carmomaq and a manufacturer of its own 100% recyclable and reusable SUMMA “big bags”.

She tells me that even though jute and fique are technically biodegradable, this largely depends on how the material is disposed of.

“[If these bags go to landfill], it is difficult for them to biodegrade correctly,” she explains.

This is because landfill conditions generally lack optimal levels of sunlight and oxygen, which means it can be anywhere from difficult to impossible to correctly dispose of biodegradable materials.

What’s more, as these materials are permeable, they are often not the best option for maximum freshness.

“Although these bags are designed to protect coffee, the beans can quickly become contaminated if the bags are stored improperly,” she says. “The natural fibres increase the risk of contamination from odours that can negatively affect coffee’s organoleptic characteristics.”

Traditional plastic bags

To combat these issues, exporters usually include another layer of material inside jute and fique bags as an extra precaution. These can be standard plastic shipping liners or GrainPro bags, for instance.

GrainPro bags in particular are popular because they can be hermetically sealed. This effectively creates an airtight barrier which protects green coffee from external factors, like moisture and heat, as well as preventing oxidation.

Furthermore, if these bags are used in conjunction with larger sacks instead of jute or fique bags, they can hold more coffee. Standard coffee bags can hold between 60kg and 70kg of coffee, whereas large plastic bags and liners can fit anywhere between 1 tonne to 20 tonnes of green beans.

However, the increase in plastic use means more single-use waste is produced from green coffee packaging.

“Once coffee reaches its destination, the GrainPro bags are often disposed of,” María Patricia tells me. “These plastics are usually not recycled or reused, so they are incinerated or end up in landfill, which means they take years to decompose,” she adds.

Sergio Campuzano Diaz is the General Manager for Fibtex.

“Plastics are made from a mixture of different resins, so it’s difficult to [separate them] and dispose of the materials correctly – especially in places where there are less established circular economy models,” he says.

Reducing the environmental impact of green coffee storage

Now more than ever, there is a growing demand for sustainably-produced coffee.

More and more roasters are using recyclable, biodegradable, and compostable materials in their retail coffee packaging, as well as using more recyclable or reusable takeaway coffee cups. To add to this, more sustainable practices are being implemented across coffee farms, helping to reduce overall carbon emissions in the supply chain.

As a result, minimising the carbon footprint of green coffee storage – while still focusing on the preservation of freshness – is becoming a key topic.

Ultimately, this means green coffee traders and buyers are focusing on finding sustainable packaging options.

“Fibtex’s packaging is made with 100% recyclable resins,” María Patricia says. “We distribute GrainPro polyethylene packaging, as well as our own recyclable and reusable SUMMA polypropylene range, which includes big bags and bulk container packaging.

“We work closely with our allies and other stakeholders to process and recycle plastic; when polyethylene is processed separately from other types of plastic, it can be reused many times in a number of different products.”

As well as this, María Patricia explains that Fibtex practises carbon offsetting. She explains that this is part of Fibtex’s “holistic, solutions-focused approach” which is committed to preserving both quality and the environment.

To balance its carbon emissions, the company also runs an environmentally-friendly regenerative restoration initiative which plants native trees in the El Amparo nature reserve, located in the Eastern Plains region of Colombia.

The use of more reusable and recyclable packaging has become somewhat essential as part of the push for coffee companies to become certified carbon neutral.

María Patricia and Sergio tell me that Fibtex is in the process of reaching “net zero” emissions and receiving B Corp certification. B Corps are businesses which are deemed to meet high standards of social and environmental responsibility.

María Patricia also highlights that preserving the quality of coffee is vital from a sustainability perspective, as the two factors are interconnected. Therefore, using packaging that promotes a more sustainable transformation is key.

“[Fibtex’s packaging] ensures the optimal conditions to protect coffee from external factors, such as humidity, temperature, and oxygen, as well as mitigating the presence of pests and mould,” she says.

Can green coffee storage be plastic neutral?

Single-use materials have become a major topic of debate in many industries, including the coffee sector. The move away from single-use plastics is further exacerbated by a number of impending bans on these types of materials, including in the UK and Europe.

Sergio tells me about how Fibtex uses a circular economy approach throughout its manufacturing process, which helps to reduce the levels of plastic waste produced.

“We [adopt a circular economy model to reuse and recycle the plastic waste we produce],” he says. “This means fewer ‘virgin’ materials are used, as well as fewer natural resources, during the manufacture of these materials.

“Our packaging solutions are made of low-density polyethylene (LDPE) and polypropylene (PP), both of which are 100% recyclable and reusable,” Sergio adds.

Through its own dedicated programme, Fibtex collects plastic waste from companies in Colombia and Peru, which includes PP and LDPE bags and fibres. The plastic waste is then recycled into pellets, which can be used in a number of different ways. In the future, the aim is that this will be used to create plastic-neutral packaging.

Carlos Felipe Torres Triana is the Project Coordinator for Clima Soluciones, a Colombian company which measures the carbon footprint of companies which are looking to be more sustainable.

He tells me that Fibtex has been working with Clima Soluciones to measure carbon footprint through the CarbonBox app.

“The app can [show companies how to optimise] processes to improve their carbon footprints, as well as tracking their voluntary carbon offsets,” he says.

Carbon offsetting and insetting have understandably become more prevalent concepts in the coffee supply chain over the past few years. Essentially, companies can invest in either their supply chains or others’ to reduce their carbon footprint – even if it is somewhere else in the industry.

María Patricia explains that there are a number of other ways by which Fibtex manages its carbon emissions.

“In an effort to reach net zero, we make the active decision to partner where we can with carbon neutral companies,” she says. “We work with companies which have a vision that aligns with ours.

“This means, where possible, if we are going to travel, we will travel in a way which minimises environmental impact.”

One of the most common ways to do this is through environmental initiatives. Fibtex’s work at Reserva Natural El Amparo in Colombia is a great example of this, but María Patricia explains that this restoration project is inherently tied to the plastic provided by other companies.

“If one of our allies gives us plastic waste, we plant 40 trees per tonne,” she explains. “When they buy bags from us, we plant 25 trees per tonne. This helps them manage their carbon emissions, as well as balancing out ours in an effort to reach net zero.”

María Patricia concludes by explaining that Fibtex operates in accordance with three key pillars: “These are a sustainable culture, a focus on the plastics economy and responsible disposal, and a wider restoration programme.”

There’s no doubt that the demand for sustainable coffee will continue to grow in the future. This means that it is now more important than ever for coffee companies to create a strategy for lowering their emissions.

However, this doesn’t mean that quality should be sacrificed, especially when it comes to green coffee storage solutions. By opting for more sustainable high-barrier materials, traders and producers can maintain freshness while also keeping environmental impact to a minimum.

Enjoyed this? Then read our article on how you should store small quantities of green coffee.

Photo credits: Fibtex

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As such, this is understandably something that specialty coffee roasters take seriously, as do producers and traders.

Like any other agricultural or food product, green coffee has a shelf life. This is how long it can stay at an optimal level of freshness before quality begins to deteriorate. However, improper storage and poor packaging can cause cup quality to “flatten”, and result in a diminished sensory profile in the final cup.  

To learn more about how long green coffee stays fresh for, just how important storage is, and how you can keep your green beans fresher for longer, I spoke to a few industry experts. Find out what they said below. 

You might also like our article on storing small quantities of green coffee.

Which factors affect the quality of green coffee?

Before we look at how long green coffee stays fresh for, let’s understand some of the different factors that affect its quality.

Green coffee is susceptible to a number of factors during transit and storage. However, as far as agey flavours are concerned, humidity, temperature, and oxygen are the three most important variables.

Let’s take a look at them, and how they affect the flavour of green coffee over time.

Temperature

Exposure to temperature extremes affects water activity in green coffee.

This causes condensation in the bag and on the surface, which creates a humid, moist environment. This in turn causes the more subtle aromas and flavours in coffee to deteriorate. Temperature extremes also affect the respiration process, and change how the water within green coffee behaves.

This means that if green coffee isn’t stored in a reasonably cool environment, its flavour degrades over time.

Humidity

Much like temperature, environmental humidity can affect the equilibrium of green coffee beans.

In essence, if the air is too dry, the moisture can actually leach out of the coffee. Conversely, if it’s too humid, the beans absorb excess moisture, which results in an effect not dissimilar to fermentation, and can even cause mould or mildew to form.

Oxygen

Aside from moisture damage from exposure to temperature and/or humidity extremes, oxygen is also a factor that causes green coffee freshness to diminish.

As coffee oxidates over a long enough timeline, its aromatic compounds dissipate, causing undesirable “flat” and “stale” flavours to form. 

Light

Much as with roasted coffee, concentrated light will cause green coffee beans to undergo a process called “photodegradation”.

This is where photons slowly destroy organic particles over time, including the non-volatile compounds which contribute to the final cup profile of roasted coffee.

Time

While green coffee is less volatile than roasted coffee, time is still a factor which causes its quality to diminish.

However, time itself isn’t the factor that actually causes coffee to degrade; instead, it’s a measurement of how much the four previous factors have been able to affect it. 

In essence, time isn’t a problem, but over a long enough timeframe, oxygen, humidity, and temperature will cause green coffee to lose its more subtle and delicate aromas. 

Extending this timeframe is where good storage practice comes in.

So, how long does green coffee actually stay fresh for?

As a general rule, most specialty coffee roasters consider green coffee to be fresh for six to 12 months. 

Moreover, once the year mark has passed and the next harvest lands at the roastery, the coffee is considered to be “past crop” – a label generally associated with undesirable cereal or aged flavour notes.

Ahmed Mahyoub is the Head of Operations at Mocha Mill in Yemen. He says: “The generally acceptable timeframe for green coffee to be considered fresh is one year from the time it’s processed and shipped, as long as it’s packed in hermetic packaging.

“[Exposure to] heat, light, moisture, insects, and air are the factors that contribute most to the degradation of green coffee.”

Freshness, however, varies depending on the exact coffee in question.

“Different varieties are affected differently,” Ahmed says. “Some varieties certainly become stale and flat on a shorter timeframe than others.

“This is still an area undergoing research, as is the relationship between freshness, quality, and processing method.”

Mike Mamo is the Managing Director of Addis Exporter in Ethiopia, and the owner of the Telila washing station in Ethiopia’s Jimma region.

He explains that the fermentation that occurs during processing causes specific and unique flavours to develop. In recent years, this has been a particular focus of the specialty coffee industry, with plenty of experimental processing methods emerging which leverage fermentation in unprecedented ways. 

As such, Mike explains that it’s becoming increasingly important to use high-quality packaging as early in the process as possible. He says that at origin is the best place to start.

“Ecotact hermetic bags are ideal [as a] green coffee storage solution,” Mike says. “We use Ecotact 80 bags to store parchment, green coffee, and for anaerobic processing. Not only do they help ensure quality, but we don’t [have to] worry about them bursting en-route to destination – the bags are robust.

“We especially find them a great solution in some areas where warehouses might not be the best for storing green coffee.”

What does “old” green coffee taste like?

Humidity, condensation, exposure to temperature extremes, and oxidation cause a number of flavours to emerge in the final cup.

These notes, which are often described as stale and flat, include:

• Cereal/grain-like
• Baggy (as in taking on the flavour of burlap bags)
• Wood
• Cardboard
• Paper
• Musty
• Straw/hay

Storing green coffee properly

As part of its Coffee Quality-Improvement Programme (CQP), the International Coffee Organisation (ICO) recommends that from the time it’s processed and ready to be shipped, the moisture level of green coffee should stay between 8% and 12.5%. Similarly, water activity should stay between 0.5% to 0.7% aw in line with food safety protocols.

As a general rule, specialty coffee roasters look for moisture levels around 12%. To ensure this, humidity should be around 60% to 65% during storage, and the temperature should stay at or around 20°C (+/- 5°C).

However, ensuring these conditions is easier said than done, and as such, producers and traders are increasingly using hermetic barrier packaging.

“Ultimately, storage is of great importance,” Ahmed says. “[It’s something] that directly affects the freshness of green coffee beans, and it must be perfect to keep coffee completely [away] from heat, moisture, and air.

“To achieve this, many are now combining inner hermetic bags, like those provided by Ecotact, with outer bags like jute, whereas previously they were limited to jute only,” he adds. “[More coffee companies] are now packing coffee on pallets and in the dark to maximise flavour and freshness.”

Karishma Sharma is the CMO and Director of Business Strategy at Ecotact. She explains that these requirements have informed how they’ve designed their bags.

“Ecotact bags are specially designed hermetic packaging, developed especially for green coffee. The bags have nine layers of hermetic food-grade protection that help the contents maintain their inherent value. They are also 100% reusable and recyclable.”

The bags help preserve the freshness and aroma of green coffee, keeping the cup profile intact “by cutting off atmospheric oxygen, odours, and external contaminants”, according to Karishma.

She adds that even though roasters consider coffee to become “past crop” after 12 months, the shelf life of green coffee in an Ecotact bag is “over a year”. 

Ecommerce: The future of green coffee storage

The rise of ecommerce has been present across both B2B and B2C areas in the coffee industry. Perhaps the biggest step in its evolution came in response to the Covid-19 pandemic, with hospitality businesses worldwide shuttered and millions of people forced to work from home.

As people increasingly tried to replicate café-quality beverages at home, ecommerce boomed in the home coffee market. However, Karishma explains that the same has happened for businesses looking to store green coffee.

“The growing demand for hermetic packaging and recent shipping issues (through Covid-19 and beyond) has prompted the need to think differently,” she says.

Online ordering allows businesses to be more flexible, which is more important than ever at a time when shipping timelines for green coffee are unpredictable. 

Karishma explains that Ecotact has sought to improve turnaround times and customer service by launching a new ecommerce platform. She explains that customers can place orders on the website by selecting their packaging or bag capacity and shipping option, then make a payment online and receive the invoice via email. Orders are then dispatched within 48 hours.

“We have also enabled a ‘live chat’ and WhatsApp business account to help customers in each step of their purchase journey,” says Karishma.

As specialty coffee professionals continue to prioritise freshness to ensure the best possible cup quality, hermetic packaging remains an important option for businesses storing green coffee. 

As part of this, however, we’re seeing the growth of ecommerce in the coffee industry spread to green coffee storage – making it more flexible and accessible for everyone.

Enjoyed this? You might also like our article on how to stop green coffee from becoming contaminated.

Photo credits: Ecotact

Please note: Ecotact is a sponsor of Perfect Daily Grind.

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If stored in areas with high temperatures and humidity, the coffee loses its flavours quickly and even take on an undesirable taste.

But what about freezing green coffee?

While the practice of freezing roasted coffee beans is becoming increasingly popular, storing green coffee in below-zero temperatures is still a reasonably new concept. To explore the practice more, I spoke with two coffee professionals based in Kenya.

You may also like our article on whether you should be freezing your coffee.

Staling and moisture content

Green coffee is hygroscopic. This means it absorbs moisture easily, even from the atmosphere.

Consequently, keeping it dry and cool is important. Any strong odours (especially those contained in liquids) will pervade the green coffee and artificially flavour it. This is why there is a need to store green beans in clean and contaminant-free areas. 

As well as being dry and cool, green coffee warehouses and other storage facilities should also have good airflow and be free from dust. Optimal storage conditions are essential, as green coffee is not a long-term stable product, and will lose its flavour within at least 2 years.

But, what about storing coffee at subzero temperatures? 

Despite the more traditional storing methods, freezing green coffee is one of the newer ways people have been using to preserve freshness.

Dr. Christopher Hendon is an assistant professor at the Department of Chemistry and Biochemistry at University of Oregon. He has conducted extensive research into the impact of temperature on coffee quality and extraction.

“For every 10ºC you cool something down, most of the processes occurring in the bean occur at half the rate,” he explains in this article. “So, [the] cooling of coffee should prevent chemical reactions that occur over time (like staling or aging), by making them proceed extremely slowly.”

But what about cup quality? What kind of impact does freezing green coffee have on the end product?

In research conducted at the Dedan Kimathi University in Kenya on freezing green coffee, it was actually found that the cup quality of frozen coffee scored higher marks than coffee stored at room temperature.

Nancy Warui is a licensed Q grader, and was present on the tasting panel for these frozen green samples. 

“It’s all about science,” she explains, “At such low temperatures, the activities within the bean slow down a lot which retains the freshness of the beans.”

After milling, the green coffee she cupped was stored in perforated bags (similar in structure to jute bags) and then placed in the freezer immediately. The freezer was free of any odours and other contaminants that could have compromised the quality of the beans. 

The beans were under observation for 75 days where any changes were monitored regularly, including water activity and moisture content. 

Juliet Murugi was also on the panel conducting the sensory and cupping evaluation of the coffee. She noted the significant change to water activity in the frozen green beans.

“The major observation was how the coffee in the freezer lost some moisture in the first 3 weeks, after which no more moisture was lost,” she tells me. “After 3 weeks, the moisture content totally flattened and continued that way until the end [of the study].”

Effects on cup quality

During the research carried out by Dedan Kimathi University, a panel of five cuppers evaluated the frozen green coffee samples. All of them agreed that the coffee had unique aroma, flavour, and body characteristics.

“Immediately after removing the samples from the freezer, we roasted it to about a medium level, ideal for cupping,” Nancy says. “After grinding we noticed the rich aromatic fragrance of the frozen coffee.”

Juliet adds: “It exceeded my expectations. You immediately notice the heavier mouthfeel – the full body of the cup is exceptional. 

“The acidity was bright and the flavour was sweet, with an unforgettable aftertaste.”

Nancy adds: “I liked the fullness of the cup In comparison with the normal lot. It had a more agreeable flavour, sharper acidity, and [was] more balanced.”

The paper they contributed to found that with frozen green coffee, the key to retaining freshness – and therefore flavour intensity – is maintaining moisture content.

Reduced humidity in the freezers meant that the beans did not absorb any water from the atmosphere. Although moisture levels fell by 2% within three weeks of freezing, it remained stable for the rest of the research period – only dropping by a further 0.5%.

The findings concluded that the moisture contained within the bean condensed, and therefore could not escape from the beans. All microbial activity that occurs inside the beans slowed by more than half the usual rate due to the temperature. 

This means that the freshness of the beans was preserved and when the bean was finally roasted, the quality was high.

It is also important to note that several different grades of coffee were used in the experiment, indicating that all of the green coffee samples behaved similarly. 

Challenges when freezing green coffee

Despite this advantage of preserving freshness, freezing green coffee is not often as straightforward as it seems. The main challenge is safely freezing green beans without compromising quality.

Moisture and humidity are green coffee’s worst enemies, and these are two things which are definitely present in freezers, especially those that are not well-maintained and contain frost. 

Storing green beans in a frosted-over freezer may lead to significant quality deterioration when the coffee thaws – especially with more complex-tasting coffees.

Water activity in thawed beans may also be less predictable than green coffee stored at room temperature. This could negatively affect the process of roasting, and lead to anomalies in roast profiles. This is something that roasters buying any kind of frozen green coffee must consider.

If other products are also stored in freezers along with green coffee, they may also negatively influence coffee quality. This is because the beans are likely to absorb any odours. Roasters should take extra precaution where they store frozen coffee and ideally keep other products in separate freezers or compartments.

However, this ultimately leads to increased costs, which can become a risk if sales of these frozen coffees are not proportional to the roaster’s investment. Piloting a small-scale trial of marketing and selling frozen green coffee may help roasters figure out if it is a viable option.

Best practices for coffee roasters

These experiments suggest that frozen green coffee may maintain cup quality better than green coffee stored at room temperature.

“If roasters had bags of previously frozen green with unique cup characteristics, they would fly off the shelves,” Juliet says. “Consumers would immediately notice the extra sweet [and] smooth taste. 

“This makes a lot of sense, but, of course, they would have to pilot the project first. However, I have no doubt there would be a lot of interest in this coffee.”

Charging premium prices for frozen green beans would also be necessary, because of the added costs of purchasing the extra equipment to freeze and monitor the coffee. 

However, consumers may be likely to pay a premium for the rarity and exclusivity of this coffee itself – particularly in markets where customers value exclusive lots and unusual processing techniques.

Before roasting, green coffee should be stored in airtight and waterproof bags, and thawed immediately before roasting to ensure best results.

Finally, take some precautions. Avoid storing green coffee alongside other food products and ensure the freezer is clean and free from frost. Finally, make sure humidity and temperature levels are regulated. Improper storage may lead to defective beans.

For roasters looking to differentiate themselves and consumers who want the freshest coffee they can possibly try, there may be an opportunity with frozen green beans.

When frozen properly, green coffee can stay fresh and vibrant for extended period. This ensures cup quality is maintained, and is hugely beneficial to roasters looking to offer premium, unusual, or exclusive coffees.

While more research is needed to fully understand the chemical reactions that take place inside green coffee when frozen, freezing it may be a worthwhile venture for those who want to maximise freshness.

Enjoyed this? Then read our article on how packaging material impacts green coffee quality over time.

Photo credits: Peter Gakuo, Battlecreek Coffee Roasters on Unsplash

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To improve the quality of their coffee (and subsequently earn a higher price for their crop), producers may seek to change practices on their farm. Unfortunately, some do not know where to start. Quality is influenced by a nearly limitless number of factors throughout production, including genetics, climate, and soil health. 

However, one aspect of the production process that can be controlled is what is known as “post-harvest”. These comprise the practices that take place once the coffee has been picked. 

To learn more about post-harvest practices, we spoke to three coffee producers in Brazil, the largest coffee producing country in the world. They told us about some of the post-harvest practices they use to help them break the 80-point barrier and improve the price they are paid for their coffee.

You might also like Green Coffee Packaging & Quality During Covid-19

Post-harvest practices: A breakdown

Cedro Fornari is a specialty coffee producer at Sítio Refúgio do Cedro in Caparaó region of Espírito Santo, Brazil. One of his lots came third in the Brazilian Coffee of The Year competition in 2020. 

Cedro says: “Post-harvest practices are all the care and handling you have with your beans. It is a period that requires an extra focus to avoid mistakes and guarantee the quality of the [cup].”

Marcionilia “Nila” Venância Ramos has just started to produce specialty coffee. On her farm, Formigas do Café, she says she previously only grew commodity-grade coffee. However, in 2020, her first lot was graded specialty.

“Our post-harvest practices ensure that the beans are handled the right way at the right time,” Nila says. “This means managing local hygiene, drying time, temperature, and so on. [As a result], the beans don’t lose quality at any of the stages, from harvest to delivery to the customer.”

Cedro notes that as soon as the cherries are picked, the producer begins a “fight against the clock”. His first tip is starting processing as soon as possible.

“Don’t leave the harvested [cherries] in baskets or bags for too long,” he says. “If you do, then uncontrolled fermentation can occur.”

Wet milling

This is the first post-harvest practice, which is where coffees are washed, sorted, and prepared for drying.

For washed processing, cherries will be taken to the wet mill, where they will first be washed and sorted. After that, the skin and mucilage will be removed, before the coffee is subsequently dried.

However, for natural, honey, and pulped natural processed coffees, the process is slightly different. Naturals are sorted and washed clean of any dirt and debris. They are then dried with the skin and fruit still on the bean.

In contrast, honey processed coffees and pulped naturals are sorted, washed, and depulped. After this, they are dried with a varying amount of mucilage left on the bean.

“[Washing and wet milling] is very important for removing impurities and floaters,” Cedro tells me. Cherries that are either underdeveloped or overripe float in water, whereas ripe cherries will sink. 

Washing is sometimes carried out manually at washing stations, by putting the cherries in a tank or a bucket and separating the floaters. Some farms may use a dedicated machine that screens only ripe cherries.

Naturals & pulped naturals

The majority of smallholder coffee farmers in Brazil use natural (dry) or pulped natural processing.

Natural processing is the cheapest way to process coffee, and it is also more environmentally friendly; washed processing produces coffee wastewater, which can be a pollutant. Natural processed coffees typically have a “classic” flavour profile, with a strong body and high sweetness.

In comparison, pulped natural coffees are depulped before drying. Depulping removes the husk and some of the mucilage from the beans. Pulped naturals tend to have a more delicate cup profile, with higher acidity. They also tend to fetch a higher price than naturals.

Nilton Cezar Martins is a specialty coffee producer from Sítio Vô Nininho, also in the Caparaó region of Espírito Santo. He produces pulped naturals. 

“Immediately after harvesting, the beans must be pulped,” Nilton says. “To do this, we peel the ripe cherries and dispose of those that are not ideal for high-quality coffees.”

It is worth noting that not all smallholder producers have access to depulpers, mainly because the equipment is often costly.

Both naturals and pulped naturals can deliver an excellent, high-scoring cup profile, but the choice between the two will largely depend on climate conditions, the equipment available, and the farmer’s preference.

Drying

Whether drying with or without the pulp or mucilage attached, coffees need to be dried until they are ready for milling. According to the International Trade Centre’s Coffee Guide, target moisture levels for green coffee are between 11 and 12%. 

However, the Specialty Coffee Association (SCA) has recently adopted water activity as a primary indicator of moisture in green coffee. Water activity is a complex parameter that is defined by the Food & Drug Administration as the ratio between the vapour pressure of the substance in question (green coffee, in this case) and the vapour pressure of distilled water under identical conditions. 

According to the SCA’s new standards, water activity in green coffee should ideally be lower than 0.70aw. Water activity increases in line with temperature and humidity, effectively meaning that the principle behind drying remains the same, even if the measurement is different. Furthermore, as this parameter is reasonably new, most producers are still using moisture content as a standard measure at the time of writing.

There are a number of different ways to dry coffee. The most common method is spreading the beans out on drying patios or beds. They should be frequently turned to ensure the coffee dries evenly.

Nila recommends using a cement patio, although some producers use asphalt or other materials.

Nilton says: “It is necessary to dry the beans in a ventilated and heated place, or under sunlight, and to promote a constant heat exchange throughout the beans until all are homogeneous and have the same moisture levels.”

Cedro adds that it’s important to pay attention to cleanliness, too. “You should always dry coffee on clean patios,” he says. “This will help you avoid a cup profile with a ‘dirty finish’.”

Another way is to dry the coffee on raised beds. The method avoids contamination through contact with the soil, and improves ventilation for even drying. 

Aside from drying coffees on patios or beds, some producers also use coffee drying machines. There are two main types of machine that are used:

• Rotary driers are equipped with a large spinning drum that is attached to a heat source. The coffee has to be pre-dried to some degree before being loaded into the drum.
• Static driers, however, ventilate and heat cherries mechanically from below. They also rely on a separate heat source to dry the coffees, but unlike rotary driers, static driers can be used to pre-dry cherries.

Dry milling & preparation for sale

Once a coffee reaches the target moisture or water activity level, it must then be dry milled before being packaged and transported.

Dry milling is actually not one process, but rather a number of different processes which prepare the beans for transport and sale. First the beans are hulled to remove the husk (for natural processed coffees) and parchment (for washed, natural, and pulped natural coffees).

Destoners are then used to remove any small rocks, sticks, and any other debris that may have become mixed in during drying. They are then sorted by colour (to remove defective beans), density (using gravimetric tables), and screen size (using a screen to grade and sort the coffees by size).

This process is usually performed in large plants or dry mills, which are typically operated by co-operatives or exporters.

Best practices for dry milling include checking that the machinery is completely clean, and making sure that your coffee is not mixed with another lot, especially if it is a high-quality lot that has been more expensive to produce.

Storage & transportation

Once the coffee has been picked, processed, milled, and sorted, the final step is to package, store, and prepare it for transport. 

Nilton says: “The beans must be stored in suitable and healthy containers and kept in a ventilated area with low humidity.”

He says that for storage and transport, he prefers to use high-barrier bags supplied by GrainPro. “GrainPro high-barrier bags can preserve the chemical, physical, and sensory characteristics of a coffee. They [make things much simpler] for producers and also green coffee buyers,” Nilton tells me

Much like Nilton, both Cedro and Nila also use GrainPro bags. Cedro says that before using them, he had issues with humidity. “It was a game-changer,” he tells me. “Before using GrainPro bags, I had constant problems maintaining my coffee’s moisture content; I was even having issues with mold.”

Nila says that it was during her first specialty coffee harvest that she realised GrainPro bags were important. “The smell is [still] wonderful [during storage],” she tells me. 

“The aroma is [still] strong, very different from the beans kept in ordinary bags. The colour stays perfect, while the coffee beans we have stored in regular bags turn white and lose aroma… it would be impossible to sell them as specialty [coffee].”

Ultimately, improving quality takes time and patience. Diligence throughout your post-harvest practices will eventually lead to greater consistency and most likely improve your cup scores, but it won’t happen overnight. All three interviewees say the results come in the medium and long term.

“You need knowledge, understanding, appreciation of your product, and recognition of the potential of your work and [of] your crop,” Nilton explains. “It takes a lot of care, a lot of patience, standardisation, and constant repetition to reach results you can consider satisfactory.”

For producers, consistency, diligence, and focus are clearly important areas for post-harvest. However, it is important that they also ensure they are able to find a market for these coffees before they set out to maximise quality, as otherwise it could be a potentially risky decision. 

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Photo credits: GrainPro, Marcionilia “Nila” Venância Ramos, Cedro Fornari, Nilton Cezar Martins

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To learn more about how green coffee gets contaminated, how dangerous this might be, and how to protect against contamination risks, we spoke with Stephane Cuchet, the co-owner of Soluagro, a company that provides packaging solutions for agribusinesses in Guatemala. Read on to find out what he said.

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Producers sealing green coffee in Ecotact’s hermetic high-barrier bags

What Is Contamination?

According to the Cambridge Dictionary, contamination can be defined as “the process of making something dirty or poisonous, or the state of containing unwanted or dangerous substances”.

However, in reference to coffee, Stephane says: “When we talk about contamination, we refer to all the external factors that might negatively influence coffee. 

“This could be mold, moisture, external odours or aromas, and any factor outside of the packaging that might damage the coffee in any way,” he says. “Contamination is all of these factors… everything that can be detrimental to the coffee’s quality when it is in storage, in transit, or anywhere else in the supply chain.”

Let’s look at some of the ways that green coffee gets contaminated.

A producer transferring green coffee from one bag to another

How Can Green Coffee Get Contaminated?

Stephane says that coffee is “what we call a hygroscopic product”. This means that it is particularly prone to absorbing moisture from the air, and with it, any contaminants (such as odours or chemicals) that may be present.

As such, if your green coffee is not packaged appropriately, it can be exposed to external contaminants. If it is, it will likely absorb undesirable odours, flavours, and other compounds, which can cause cup quality to decrease and possibly even make the beans unsafe. 

Stephane tells me that when working with producers in Guatemala, he offers 9-layered hermetic bags from Ecotact as part of his company’s catalogue.

“Coffee is really like a sponge,” Stephane adds. “If you put something that smells very strong next to it, it can definitely absorb it… that’s what you want to avoid.”

I spoke to Stephane to learn more about the different contaminants that can affect the flavour, quality, and safety of your green coffee. Here are a few.

Mold Growth

Mold is one of the most common contaminants of most food products, and green coffee is no exception. 

Mold is caused by fungi such as Aspergillus and Penicillium. It forms naturally in improperly stored food products, often in humid environments. Studies conducted on green coffee in coffee-producing countries all around the world show that these two species of fungus are particularly common natural contaminants.

Essentially, if green coffee is not properly packed and exposed to moisture (whether that’s in the air or otherwise) mold will develop. This can ruin the coffee’s quality, while also causing it to become potentially harmful to humans.

When mold grows in coffee, it has a characteristic smell that can easily be confirmed by examining the affected beans.

Green coffee stored in a warehouse using hermetic Ecotact bags

Animal Contamination

Stephane tells me that animal contamination is another major problem when storing green coffee. While there is always the possibility that larger animals can damage the coffee through physical contact, Stephane actually tells me that rodents are a major cause for concern.

“It depends which kind of warehouse we’re talking about,” he says. “But sometimes you have mice. I would say mice are one of the worst types of contamination.”

He says that mouse urine in particular can be an issue if coffee is not stored properly, as its undesirable odours can be absorbed by the green coffee.

Oil Products

Oil products are also a significant contamination risk for green coffee, as any absorption of non-edible or industrial oils can be incredibly dangerous for the consumer. 

“Warehouses are places with plenty of external factors,” Stephane says. “You can have oils coming from the forklift, diesel or gasoline… and you also have vehicle fumes, [which are dangerous].”

Stephane says that when any oils are stored near green coffee storage facilities or warehouses, leakage is always a potential risk. This can be incredibly hazardous if coffee is not properly stored. Additionally, any aromas, gases, or fumes given off by oil products can also be absorbed.

Green coffee on pallets, ready for shipping

Chemical Contamination

Just as oils are a risk, so too are other chemicals that may come into contact with the areas where green coffee is stored.

Stephane says: “People [sometimes] store pesticides and agricultural inputs [near coffee], and even though these things shouldn’t necessarily be in direct contact with coffee, they just store it one next to the other.

“You definitely need some kind of barrier to prevent [contamination in this case].”

Fertilisers and other agricultural inputs could be incredibly dangerous if they contaminate green coffee that is then roasted and brewed.

However, beyond this, there is another chemical risk to consider when storing green coffee: hydrocarbon contamination.

According to an FAO report by Bart Slob, hydrocarbon contamination “is usually caused by jute coffee bags”.

The report says: “This is because of the ‘batching oil’ used to soften the jute fibres before spinning. There have been instances of contaminated oil being used (old engine oil for example).”

Stephane adds: “Not all the natural fibers [in jute bags] are food-grade, which is when materials are suitable for prolonged contact with beans, grains, or any other food product. 

“Some bag materials and fibres are not food grade because of the type of oil used to treat them, many of which are not edible.” However, he notes that Ecotact’s 9-layered hermetic coffee bags are 100% hydrocarbon free.

Oxygen & Cup Quality

Technically, oxygen can be considered a contaminant for green coffee. Studies have shown that exposure to oxygen causes oxidation, which can affect the coffee’s flavour and ultimately decrease cup quality.

One study states: “When green coffee is stored for a prolonged time the coffee quality decreases distinctively. Apart from well-known ‘off-notes’ that arise from undesired oxidations of lipids, a typical ‘flattening’ of the cup quality is detectable.”

Stephane says that when coffee is in direct content with oxygen, “a process called oxidation takes place… this is what makes a coffee taste ‘old’”.

Green coffee in storage

How Do You Avoid Contamination In Green Coffee?

Since we have listed many different types of contamination risks for green coffee, let’s now look at how to avoid them.

Initially, following some basic practices is a great first step, as follows:

• Make sure your warehouse is kept dry and clean
• Use pallets to store and transport coffee
• Avoid storing fertilisers, pesticides, or other chemicals next to green coffee
• Monitor pest incidence in the warehouse

However, if you want to prevent all these contamination risks at once, Stephane has one key tip: use good quality packaging. “This is where Ecotact bags have a major role to play,” he says. 

“These bags have a hermetic 9-layer barrier that protects against any external factors that might contaminate the coffee. This is where it guarantees the protection of the bean inside; not only will it keep its freshness, it will also keep its aroma, taste, and all the other attributes that improve the characteristics of the coffee.”

Another advantage of the Ecotact bags, according to Stephane, is that they are “totally reusable… you can empty [the bags] and reuse them again”. Additionally, the bags are fully recyclable, as he tells me Ecotact provides a number of packaging solutions that focus on reducing the environmental impact of the supply chain.

“With Ecotact’s 9-layered polyethylene bags, you can guarantee the shelf life of coffee for over a year, and [make sure] the taste of the beans remains fresh,” Stephane says.

“We have conducted coffee cupping tests with coffee that has been stored for about a year, and the taste is still not woody, nor does it taste of past crop.”

The hydrocarbon-free bags also provide excellent transparency, and are able to tolerate temperatures ranging from -30°C to 90°C. Additionally, the high-barrier packaging means the beans do not come into contact with any external contaminants, including water, oils, chemicals and oxygen.

A variety of Ecotact bags in different shapes and sizes

As there are many factors which can contaminate green coffee and cause it to lose quality, it’s incredibly important that producers take the right precautions to protect it during storage or transport.

Contamination doesn’t just mean a decrease in quality, either. Exposure to one of any number of undesirable external agents can be potentially hazardous for the end product.

However, by correctly storing and protecting your green coffee, you can minimise the chances of this occurring, and ensure that quality is preserved in the warehouse and beyond.

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Photo credits: ASSY, Caelen Cockrum, Soluagro, Ana Valencia, Ecotact

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However, for some in the coffee sector, the most significant logistical issues have emerged with the shipping of green coffee. Delays at farms and ports have become a huge concern for producers, buyers, and roasters worldwide. 

Coffee is a product that needs to be shipped quickly. Delays of days, weeks, or even months, especially for specialty coffee, can have a detrimental impact on coffee quality, resulting in unforeseen issues. This, in turn, has a huge impact on everyone in the supply chain. 

To learn more about some of the problems that producers face, and to look at the best way to preserve coffee quality in these uncertain times, I spoke to two award-winning coffee producers. Read on to find out what they said, and to understand the importance of good coffee packaging during transit.

Lee este artículo en español Empaque y Calidad Del Café Verde Durante el COVID-19

Shipping containers at a port. Photo credit: Sam Greenhalgh

Packaging Green Coffee Based On Quality

Producers package and ship green coffee differently according to the quality of the beans and the amount that is being shipped. While no coffee is “immune” to quality deterioration during transit, specialty and higher quality coffees will suffer more, as they effectively have more quality to lose. High-quality microlot specialty green coffee that has been delicately grown and processed is at the greatest risk if it is improperly stored and transported.

Arturo Aguirre is the owner of Finca El Injerto in Guatemala, a farm that has produced some of the highest-quality coffees in the country. Finca El Injerto coffees have come first in the Guatemala Cup of Excellence eight times in the last 20 years, and have won a number of other global coffee awards.

Arturo tells me that after drying his green coffee, he stores his beans in ultra-hermetic GrainPro Cocoons. He says that resting the green coffee in the same way across the farm helps to bring uniformity to the lot. GrainPro Cocoons preserve the quality of green coffee by protecting them against adverse weather conditions, direct sunlight, and mold growth.

“[After storing the coffee in Cocoons], we dry mill it and store all the beans in GrainPro Bags for shipping,” He adds.

Wilford Lamastus is the owner of the Lamastus Family Estates in Panama, and a fourth-generation coffee producer. Coffees from Lamastus Family Estates have won a range of quality awards in the past 20 years. 

Wilford and his family have helped to popularise the Geisha variety on the global coffee stage. Their Geishas broke the coffee price world record in both 2018 (US $803 per pound) and 2019 (US $1,029 per pound). 

Wilford tells me that he follows a similar process for most of his production. After drying, his team packs the green coffee inside hermetic plastic bags, which are then placed inside larger, separate liners. However, Wilford adds that for Geisha coffee, he separates it and places it in an air-conditioned room for resting. 

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GrainPro Small Cocoon Indoor at Finca El Injerto. Photo credit: GrainPro

What Changed During The Pandemic?

According to a report published by the ICO in May, coffee producing countries all around the world have suffered because of shipping issues caused by Covid-19.

In Brazil, there have been widespread shipping delays, while in Indonesia, there has been a shortage of containers. In Kenya, some shipping lines have been cancelled altogether, while there have been port closures in Vietnam. 

Although this has been devastating for coffee producers and traders, the actual process of shipping coffee has stayed the same. The issue, however, is the time that the green coffee now spends at each stage of the shipping process. When coffee is delayed, its quality deteriorates; and increased shipping times, a lack of available container space, and social distancing measures all add up to make shipping more difficult.

An article published by Nasdaq in October stated that there was an “imbalance of nearly 80,000 boxes in Brazil in August 2020”. This means that while 251,000 containers of green coffee left the country during the course of that month, only 172,000 arrived. For reference, in January, before the widespread effects of the Covid-19 pandemic, 216,000 boxes arrived and 201,000 left.

This is because global shipping companies in Brazil are booked to capacity for weeks in advance. According to the article, “merchants say it is not feasible to export Brazilian coffee for prompt shipment”, and shipping costs are higher than before the pandemic.

Although this issue is most apparent in Brazil, it is a symptom of wider delays across the global coffee sector. 

Arturo says: “Unfortunately, we had our largest harvest ever [during the pandemic]. This meant that we needed to store the coffee for a much longer period of time, which covered the rainy season here in Guatemala.”

Preserving the quality of green coffee beans at Finca El Injerto. Photo credit: GrainPro

How Do These Delays Affect Green Coffee?

There are two main risk factors that affect the quality of green coffee in storage: humidity and temperature.

Humidity

If a producer chooses poor or highly permeable coffee packaging, the humidity in the outside environment can easily cause a buildup of moisture in the green beans and compromise or diminish its quality.

Unexpectedly high moisture levels can cause a logistical issue for roasters (as coffees with a moisture level of 13 to 15%, for example, require a different roast profile to coffees with 10 to 12% moisture). They can also cause mold.

Arturo says that high humidity causes a “big risk”, potentially “ruining the coffee” and meaning that producers are “unable to sell at a premium”. This then means the producer loses out on possible income, despite the amount of effort and money they have invested into growing their crop. Fundamentally, it makes their farm less financially secure. 

Using hermetically sealable coffee packaging, such as GrainPro Bags, will allow producers to minimise the threat of moisture increasing in green coffee. If packaged properly, these bags will help to combat these issues even throughout shipping delays or an extended period of time “waiting” at ports.

Temperature

However, Wilford tells me that the biggest risk with these delays isn’t necessarily exposure to excess moisture, but rather the increased or unstable temperatures that these coffees are subjected to. 

He says that hermetic plastic bags are the best way to maintain the right moisture levels, but they don’t help combat high temperatures. “If you put [the coffee in] a hermetic bag in an area where the temperature is 35°C, the bag won’t do anything for the quality [aside from preserving moisture content],” he says.

Arturo agrees: “This is really bad. Even if you are using a GrainPro Bag, for example, these high temperatures will affect the coffee’s [quality].”

GrainPro Extra Large Cocoon Indoor at a warehouse in Colombia. Photo credit: Fibtex

How Do You Prevent The Loss Of Coffee Quality During Transport?

Arturo says that using hermetic packaging is an excellent way to preserve and maintain green coffee quality. “It protects and prevents the coffee being affected by humidity,” he says. “This gives the beans a longer life, as they’re able to breathe but the humidity is controlled.” 

He says that he packs approximately 85% of his production in ultra-hermetic GrainPro Bags.

For maximising the quality of your coffee during preservation, however, Wilford says there is no substitute for refrigerated containers. He tells me that he packs his premium Geisha lots in small vacuum bags inside GrainPro liners for export, and ships them in climate-controlled containers.

Coffee beans ready to be shipped in GrainPro Bags in Indonesia. Photo credit: Septiani Trijayani

As long as Covid-19 continues, there will be shipping delays. The worst may very well be over, but at the time of writing, the situation is far from resolved. Its impact continues to be felt by the entire coffee supply chain, including producers, traders, buyers, and roasters.

So, in order to maintain the quality of their expertly-produced green coffee, it’s important that coffee producers pay more attention to shipping, packaging, and storage than ever. This will help them protect their coffee against adverse conditions and delays.

Enjoyed this? Then read How To Improve Sustainability In Your Roastery

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Photo credits: Nicole Motteux, Sam Greenhalgh, Fibtex, Septiani Trijayani

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