Clearly, the better and more skillfully produced coffee, the longer shelf life it’ll have. But as a general rule of thumb, you probably should present naturals to your customers earlier on after the harvest. And also all these other, high-fermented coffees (anaerobic, carbonic macerated, etc.)
Our experience and anecdotal data say that those coffees tend to age within the fastest rate. They also usually have higher water activity results, which, in a nutshell, indicate a quicker process of getting unpleasant, unclean woody flavors.
So keep that in mind while planning your green bean strategy for the months ahead!
Our Roasting Tips are brought to you by Piotr Jeżewski (88 Graines Q Grader & Sourcing Director)