Coffee quality begins with the attention given to green coffee beans from the moment they are received, through storage conditions and tests that help assess their characteristics, to roasting and packaging.
Before coffee reaches our warehouses, it passes through important stages, from cultivation and harvesting to processing, drying, and shipping. Today, however, we will focus on how we handle green coffee from its arrival at Camel Step’s warehouses, with more specialized topics to follow in future articles.
Green coffee beans are raw seeds obtained from coffee cherries and processed before roasting.
Exposure to excessive moisture or external contaminants may increase the likelihood of microbial and fungal growth if the beans are not stored under suitable conditions.
Microorganisms, such as bacteria and fungi, exist in various environments around us. Their ability to grow depends on surrounding conditions, including moisture, temperature, and nutrient availability.
Among the fungi associated with coffee contamination risks are certain species of Aspergillus, which may grow under suitable environmental conditions. Some species may produce mycotoxins such as ochratoxin A (OTA), which can pose health risks upon exposure.
So, how does Camel Step help reduce the risk of green coffee contamination and preserve its quality before roasting?
Quality control begins as soon as the green coffee beans arrive.
These steps work alongside Good Manufacturing Practices (GMP), which cover personnel hygiene, clean facilities and equipment, appropriate storage and handling, and the prevention of cross-contamination
Environmental Control in the Warehouse
In our warehouses, we follow established procedures for storing coffee under suitable conditions that help preserve its quality and reduce contamination risks.
Temperature and Relative Humidity: Green coffee is stored in an environmentally controlled warehouse, with temperatures ranging from 15–25°C and relative humidity from 45–60%, in accordance with our approved storage procedures.
Controlling temperature and relative humidity helps limit conditions that may encourage the growth of certain fungi.
Moisture Protection: Coffee bags are placed on designated pallets to keep them off the floor, with adequate clearance from the walls to help protect them from moisture.
Green Coffee Quality Tests
In addition to controlling storage conditions, our laboratory performs several tests to assess coffee quality and monitor physical properties relevant to storage, including:
Water Activity: Measures the availability of water for microbial growth. Higher water activity may create conditions more favorable for fungal growth.
Moisture Content: Measures the proportion of water in the beans and helps assess their suitability for storage. Excessive moisture may increase the risk of deterioration.
Density: Measures the mass of a given volume of coffee beans and helps assess certain physical characteristics and aspects of quality alongside other indicators and tests. Density alone is not used to detect contamination or determine coffee safety.
Microbiological Testing
Alongside physical measurements, we periodically collect samples from green coffee shipments for microbiological testing to detect certain indicators of microbial contamination, including coliforms, yeasts, and moulds.
These tests help monitor the microbiological condition of the samples. Quality monitoring also extends to roasted coffee, according to testing requirements and the type of product.
These tests differ from mycotoxin analyses, which require dedicated analytical tests to detect the toxins.
Handling Nonconforming Results
When results do not meet established quality criteria, the affected lot is segregated and placed on hold pending assessment. Current test results, previous records, and storage conditions are reviewed to identify possible causes and support appropriate action. This may include returning the coffee to the supplier, depending on the circumstances and approved procedures.
How Does Roasting Affect Microbial Growth?
Roasting: An Important Step in the Safety System
Roasting is an important stage in coffee processing. Heat treatment produces physical and chemical changes within the beans and helps reduce the microbial load. At the same time, moisture content and water activity decrease, making conditions less favorable for microbial growth. This does not mean that microorganisms are completely eliminated.
Roasting may also reduce levels of certain mycotoxins, such as ochratoxin A (OTA). However, the extent of this reduction depends on roasting conditions and the initial contamination level; it does not mean that the toxins are completely removed.
Preventive measures, appropriate storage conditions, and careful handling before roasting therefore remain essential parts of an integrated approach to supporting product safety.
Degassing: Preserving Quality Through Packaging
Attention to coffee does not end with roasting. It continues during degassing, when roasted coffee releases carbon dioxide generated during the roasting process. Throughout this stage, hygiene and proper handling practices are maintained before packaging, in line with Good Manufacturing Practices.
To help preserve quality after packing, we use bags equipped with a one-way degassing valve, which allows accumulated gases to escape while helping limit the entry of outside air. Together with suitable packaging materials and a secure seal, the valve helps reduce oxygen exposure and limit oxidation reactions that may affect flavor.
Packaging works alongside appropriate storage practices to preserve coffee quality. It is not a substitute for contamination controls or an independent guarantee against microbial growth.
An Integrated Approach to Quality and Safety
Green coffee inspection and storage work together with laboratory testing, production monitoring, roasting, and final packaging as part of an integrated approach to coffee quality and safety.
At Camel Step, we believe that accurate testing and a commitment to inspection and preventive practices help preserve coffee characteristics and support the safety of our products.
Where scientific precision meets craftsmanship, we bring every detail of quality to life at Camel Step, so you can enjoy coffee whose quality is cared for at every stage.
Camel Step Every Step Makes a Difference
