Behind the Cup: Monitoring What You Can't See

Why We Test Moisture Levels in Our Green Coffee 

Green coffee contains moisture naturally, and monitoring that moisture is an important part of managing the coffee we store and roast.

When green coffee arrives at our facility, we test its moisture level.

And we continue to monitor it throughout the storage process. Why?

Because maintaining a consistent moisture level helps us manage the quality of the green coffee while it is in storage and ultimately contributes to a more consistent product.

This connects directly to how we think about freshness.

Coffee may be stored for an extended period between harvest and roasting, so monitoring its condition over time is an important part of our quality control process.

We also periodically send our coffee out for third-party testing related to mold and mycotoxins. For customers who have questions or concerns about these issues, independent testing provides another level of verification. Read more about mold and mycotoxins here.

Quality control is often about measuring what you cannot see: 

Moisture levels. Roast development. Food safety. Traceability.

Behind every bag of coffee is a series of checks designed to help ensure that what reaches your cup meets the standards we have set.