Volcanos Coffee Bar and Roastery

Menu

For Starters

• Selecting Coffee
• Cupping Coffee

History

• Coffee History (Part 1)
• Coffee History (Part 2)

Life Cycle

• Growing (Part 1)
• Growing (Part 2)
• Sorting & Grading
• Semi-Washed Coffees
• Natural Processing

Proper Handeling

• Brewing
• Grinding
• Storing
• Roasting
• Roasting Espresso
• Green Coffee Storage

Coffee 101: Proper Handling

Green Coffee Storage

Most green coffee is stored at the mill in "Pergamino" meaning the coffee still contains its hard outershell-like casing. The pergamino is taken off in a hulling machine prior to shipping where it is later stored in warehouses and then shipped from the warehouses to the roaster. Taste anomalies that result from storage are usually a result of too much humidity & heat, old age from too much time in storage, or worst case scenario stored in or near toxic substances like oil spills, concrete floors, etc. Green coffee is quite a bit like a sponge absorbing the flavors and aromas it is put into direct contact with. For these reason, storage is very important. Ideally coffee is stored in a dry air-conditioned environment presumably on pallets where it is protected from the ground.

What to look for in improperly stored coffee: Dullness with a woody sawdusty taste is the prime characteristic in over aged coffee, a "stringent" taste generally results from coffee that has absorbed chemicalal smells.