The International Coffee Organization states that dried, processed green coffee beans should have a moisture content of 8–12.5% with the exception of “speciality coffees that traditionally have a high moisture content, e.g. Indian Monsooned coffees.”
The correct moisture content contributes to balanced acidities and a desirable aroma, which in turn help achieve good cupping scores. There’s some debate over the best moisture level, but 10–12% is generally accepted.
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