Hello, I’m Enrico from “Le Piantagioni del Caffè” and today I will talk about the storage of green coffee in the countries of origin and its export.

As for the duration of storage in the countries of origin, the question is rather delicate and it depends on completely different factors.
I will give you two immediate examples. In Brazil coffee, after being harvested, has a very strong green scent.
So it needs a fairly long storage time and it cannot be exported until October.
On the contrary, Indian washed coffee must necessarily be exported before June (the harvest ends in February), right before the monsoon season.
At the country of origin, the storage is different depending on whether the coffee is washed or natural. As a matter of fact, natural coffee is stored as green coffee hence deprived of the outer layers of the post-drying bean. While, washed coffee is stored in the parchment, the shell from the fermentation.
Once the producer receives the order from the buyer, the coffee undergoes a long process that requires a heavy number of machines (mills and sieves) up to the beans’ final selection.
The more complex the process, the higher the value and the cost of the coffee.
Once ready, the coffee is prepared for the buyer to pick it up at the place of production to export it.
The coffee journey to reach Europe takes from ten days to about a month.