I’ve been helping a friend organize supplies for a small chocolate business, and we’ve been learning more about cocoa beans storage to keep the beans in good condition before processing. We know that moisture, airflow, and temperature can affect their quality, but we’re still figuring out the best approach for longer storage. We want to avoid mold, odors, and other issues that could affect the beans. If you’ve stored cocoa beans before, what methods worked well for you, and what common mistakes should beginners avoid?
