Anhydrobyiosis—life without water. It's a term that encapsulates the state when microbial activity diminishes sufficiently to transport coffee globally while maintaining its stability. Only coffee is never devoid of water. It maintains a symbiotic relationship with water, a bond that persists through its journey. This connection isn't merely symbolic; it profoundly impacts the lifespan of green coffee & influences the roasting process in significant ways.
Exploring variable humidity in green coffee, we've prepared the same coffee in two ways. One has remained at a standard 9% moisture content, & the other has been rehydrated to 13%, allowing us to ask, is there really "life without water?"
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