Freshly harvested beans must be stored properly to prevent spoilage, mould, or loss of aroma.
Beans can be weighed now and added to record keeping
Store beans in a cool, dark area to prevent heat exposure.
Do not use plastic bags as beans must be able to breathe to prevent condensation and mould.
Beans are fine to rest for up to 2 days for short-term storage prior to blanching.
Refrigerated storage is required for longer ‘temporary’ storage
Do not stack beans too deep as excessive weight can cause bruising.
Before moving to the curing process, beans can be sorted and inspected for quality.
Damaged beans, including bruised, cracked, or broken ones, should be set aside for extract production. Large, straight and think beans can be bundled (for slightly longer blanching)