Keeping track of this information allows you to recognize if something is out of the ordinary and to track back where moisture was introduced in the case of spoiled beans.

Moisture content can not only affect the development of mold and presence of pests, but can also impact roasting and sensory profile of the final coffee. Even if a bag appears to have the right level of moisture, without using a meter to test a representative sample, you don’t really know.

So invest in a moisture meter and schedule regular sampling of both coffee on drying beds and parchment in storage. You may see some noticeable improvement in quality and cupping scores.