Research Module

Moisture

Control at All Stages

Moisture is monitored from harvest to shipping. Values outside the ideal range compromise coffee quality and safety during storage.

Reference Parameters

Pós-colheita

55%

Pós-secagem

11.2%

Armazenamento

10.8%

Embarque

11.0%

* Reference data. Real experiments will be published soon.

Ideal range for storage: 10-12%

Above 12.5%: mold risk

Below 9%: sensory quality loss

Study #008

Moisture variation in different packaging

Coming soon

Want to participate?

If you're a producer and want your coffee to be part of our studies, get in touch.