Once the beans are properly dried, they can be stored for several months or even years, depending on the temperature and humidity of the surroundings. The beans are typically placed into Jute bags and stored on pallets, in a way that facilitates good airflow and keeps them away from any moisture (Picture above: Coffee sacks).
In an ideal situation, the beans must be stored in Temperature controlled warehouses for storage. In a Temperature Controlled Warehouse, coffee quality is controlled in 3 ways – Oxygen, Temperature and Humidity.
Oxygen has a detrimental effect on coffee once it interacts with oxygen When oxygen interacts with coffee, flavor molecules oxidize and turn rancid, causing off flavors and a flat taste.
Temperature impacts coffee by modifying water activity in the beans.
Changes in the energy status of the water molecules in coffee can also affect flavor and freshness. Fluctuations in temperatures can cause condensation inside a bag and ruining the coffee.
Humidity affects coffee by traveling in and out of bags of coffee. Too much humidity can cause the growth of mold or mildew. The ideal relative humidity (RH) is 60%.