On the shelf life of raw coffee beans

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How long is the shelf life of coffee beans after harvest treatment? This is related to the density of raw beans, the uniformity of dehydration and the preservation environment.

Raw beans can be divided into the following categories according to their freshness:

New season beans or fresh beans in season: within 12 months after receipt

Over-yielding seasonal beans or old beans: stored for more than one year after harvest

Lao Dou: more than two years. Old beans and old beans are prone to a thankless smell of rotten wood or soil due to the loss of aroma or oxidation.

Chen Niandou: for deliberate production, it has been stored for more than three years.

The old bean is different from the old bean, the old bean retains the seed shell into the warehouse, has more protection, and strictly controls the humidity in the warehouse, which is quite different from the old bean and old bean stored by grinding off the seed shell. Aged beans are designed to grind sour, mellow and sweet, making well-made and flawless aged beans to drink mellow, sweet and sour, with a slightly pleasant aroma of sunken wood, generally the most famous in Sumatra or Java.

Generally speaking, within a year of harvest, they all belong to new season beans. As long as baking and extraction are appropriate, it is easy to drink lively sweet and sour flavors of flowers and fruits, a sense of grease and mellow thickness, but with the extension of storage time, the delicate flowers and fruits are the first to lose, then the sweet taste is gone, and at last there is only a stuffy woody smell.