Green bean oxygenation can reduce coffee shelf life, aroma, flavor, and ultimately prices. And the longer the journey from drying beds/patios to roaster, the greater the likelihood of significant damage. But the good news is that you can take steps to dramatically reduce this.

Sensorial degradation in green coffee can represent significant financial losses for producers, traders, and roasters. Yet while a certain degree of degradation over time may be inevitable, the material of the coffee packaging can have a significant impact on the shelf life and quality of the beans.

Click the button below to download the official study from Lavras University.

On August 2019 Videplast has donated hundreds of green coffee bags to the city of Triunfo, Pernambuco, Brazil, in order to stimulate the local specialty coffee production, which will raise local farmers income.