Issue link: https://read.dmtmag.com/i/491350
62 STiR tea & coffee industry international "Our warehousing operation maintains a maximum temp fluctuation between 65 and 70 degrees F, but typically averages between 66 and 67 degrees on a continual ba- sis. We are able to maintain a relative humidity range between 55 and 60%. Because we are literally underground, we can achieve these conditions using 60-70% less en- ergy than facilities of comparable size above ground," said Presnell. The critical task of the warehouse is to keep water activity in check. High water activity signals green coffee beans are still respiring. The coffee can more easily absorb humidity which promotes mold or lose humidity in dry conditions. Even under ideal storage conditions and humidity, the density, drying process used and type of coffee greatly affects the length of time green coffee can be stored without a drop in quality. Some coastal warehouses and non-climate controlled storage facilities are experi- encing higher humidity and greater temperature variations now as the nation experi- ences higher temperatures across the United States, said Presnell. Temperatures in Miami and New Orleans, both major coffee ports of entry, aver- age 91 degrees Fahrenheit in July and August. Since 1895 when record keeping began nationally the average July temperature in the contiguous states was 72.1 degrees. Last July the average spiked at 77.6 degrees, according to the National Oceanic and Atmo- spheric Administration. Gulf Winds International chairman Steve Stewart in Houston, Tex., cautions that both the mean and average temperatures are actually a little below the hundred year average. "Unfortunately, people make bad decisions based on bad science/anecdotal evi- dence that can negatively impact transportation and shipping industry decisions. Too often, perceptions get in the way of a proper assessment of events," said Stewart, co-founder of the logistics company that manages 2 million sq. ft. of storage at seven warehouses. Gulf Winds is NYBOT certified for storage of exchange coffee. Successful storage begins at origin Many of the factors that affect how coffee fares in storage begin at origin, said Presnell who welcomes a "new level of trust between trading partners." "When coffee buyers work directly with their partners to make sure the coffee is prepared correctly at origin it leads to a better storage outcome. There is more ac- countability developed with greater traceability and by eliminating several steps in the trading process coffee can get from harvest to storage faster and fresher which is key to quality," said Presnell. Paris Brothers is a USDA National Organic Program certified handler. "Organic coffee for instance must be fumigated in many countries if an insect problem is found thus making it non-organic," said Presnell. "If an insect infected lot of coffee does makes it into a country and into a storage facility it can contaminate other coffees stored there, so vigilant monitoring and a pest control program is a must for storage facilities." Here are some issues of concern: • Container prices to the West Coast increased significantly last summer when the 15 shipping lines participating in the Transpacific Stabilization Agreement (TSA) raised 40-foot container rates by $400. Shipping a large number of containers from Brazil to New York will cost at least $1000 each. A minimum order containing 37,500 pounds of coffee that is shipped from Santo Tomas, Guatemala to Houston would cost about $1,500. The same exchange lot from Ethiopia would cost a roaster $2,500. Price varies widely as contracts are made based upon length of storage time, services requested, activity of shipments and any special storage requirements desired. • Growers are making very little money right now which can lead to quality issues like improper drying to cut costs, according to Presnell. Stewart, at Gulf Winds, said there has been concern lately with Arabica coffee from Vietnam that exceeds 13% moisture content. Vietnam produces 1.2 million tons annually, mainly Robusta. • Tests for chemical residues and international monitoring of toxic byproducts of mold such as Ochratoxin A have increased costs. Concern about limiting the spread of plant diseases in exporting countries and adherence to phytosanitary regulations imposed by importing countries require longer time for inspections. • Rising temperatures impact non-climate controlled storage facilities which are experiencing higher humidity and greater temperature variations now as higher tem- peratures are recorded around the U.S. Truck load of 60-kilo sacks of coffee on the last leg of the long trip to roasters. Gulf Winds Southloop Warehouse in Houston, Tex. stacks pallets five high. Hermetically sealed coffee is doubled bagged. The inside sack prevents water damage and protects quality for up to one year.