The greener the coffee beans are, the more fresh they are. The more moisture = the greener the raw bean color "?
The greener the coffee beans are, the more fresh they are.
Moisture and freshness. If the moisture of raw beans will decrease over time, then the saying that "moisture is more = fresh" is true. But in real time, the water content of coffee beans is unstable, which increases and decreases with the change of environment, which is similar to wood.
The humidity around the raw bean is relatively high, so the bean will absorb water on its own, otherwise it will slowly lose water. Even if it is stored in the same place, during the rainy season, the moisture in raw beans increases, and in winter, when the climate is dry, the moisture naturally decreases. The saying "the fresher the coffee is, the greener the raw beans are" is that the moisture of the flawed raw beans will not directly affect the taste of the coffee, the color will not, and there is no need to pay too much attention to it. It would be a pity to give a coffee a low score because of these secondary factors. Moisture and raw bean color if coffee raw beans are selected and come from the same place, then the statement that "the more moisture is equal to the greener the color of raw beans" is true to a certain extent. The water content of raw beans from different areas is different. Raw coffee beans in Africa, for example, are very green even if their moisture content is less than 10%. If the moisture content of beans in Central America does not reach 12% Mel 13%, the color will not be so green.
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