Record the humidity level each time you take it to keep track of whether the beans are taking on more moisture over time. This will help you identify whether there are problems in your drying method or storage space.

With bags of parchment coffee, measure the humidity three times a month. With green beans, measure twice a week. This will allow you to quickly move the bags to better storage conditions if you see any increase and try to prevent further spoilage.

Bags of green or parchment coffee should have identification labels and detailed records. For full transparency, record the following for each bag:

• Date that the coffee entered storage
• Temperature of the warehouse or storage space
• Weight
• Lot number
• Processing method used
• Percentage of initial humidity (the humidity measurement when it entered the warehouse)
• Dates of sampling, the quantity sampled, and the measurement of moisture content in each sample
• The name of the person who records the data and who performs the sampling.