Lessons Learned From Storing Cocoa Beans?
I’ve been helping a friend who imports ingredients for a small chocolate business, and recently we started paying closer attention to the storage of cocoa beans after noticing some differences in quality between older and newer batches. The beans looked fine on the surface, but the final product didn’t have the same consistency we expected. We’re now trying to understand how factors like humidity, ventilation, and storage duration affect the beans over time. Has anyone here worked with cocoa beans and found storage methods that helped maintain quality? I’d really appreciate hearing real experiences and any mistakes to avoid.