Raising the bar on Coffee freshness

In these past years that I have been roasting I have noticed quite a few things in regards to storing the green coffee.  Namely, the coffee continues to lose weight, dry out, during the time it sits in storage.  I don't think it leads to bad cups of coffee persay, but I do think that coffee that has been stored for a few months doesn't taste the same as when it first arrives. 

Reading some of the stories from my coffee broker stating how entire batches of coffee that gets shipped over seas are ruined by arrant gas or exhaust fumes, moldy and mustyness as well.  Those are horror stories for me, and it's something that has never left my mind even when storing the coffee.  Like any dry food product green coffee is a sponge for any kind of arrant less than ideal air.  They are easily affected by increases and decreases in humidity as well. 

I've been reading up for a while and there are other roasters that have noticed this very thing as well.  Not many practice this level security for the green coffee.  In the image you see the steps I have taken to ensure the highest quality cup of coffee I can provide for my customer.  The idea is that when the coffee arrives with a moisture content of 12%, I want it to stay at 12%.  While I have it and roast it, I want it to taste the same at day 90 as it did when I first got it. It's a bit of work and there is some added expense but I feel that the cup quality is worth the extra effort.

Leo