There is no official standard for ideal moisture content in green coffee, although the ICO recommends 11% as a good target.
However, it’s commonly accepted that 10-12% is a reasonable range. Anything less than 10% is likely to result in loss of cup quality, while humidity at higher levels begins to create a risk of mold growth.
Yet a coffee’s humidity is not static. While the pre-export drying process drastically increases a bean’s stability, changes in moisture content are still possible. Environmental factors, such as being in a particularly humid or hot location, are a common cause of this.
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