Royal Coffee experienced a pest-related incident that affected thousands of pounds of green coffee over the summer of 2017. In every case but one, the treated coffee was slightly drier, up to a 0.7 percent difference in the two most extreme cases. Over the course of five months, the moisture content of the original samples changed fairly dramatically, while the treated samples were far more stable. By February, most panelists preferred the mild, faded flavors of the untreated coffee to the funky flavors that were better preserved by freezing. Those who were indifferent to the oddball characteristics of the original coffee flavor tended to prefer the funky flavors better preserved by freezing and thawing.

Source: Ethiopian News March 15, 2018 15:56 UTC