Roast Magazine, , one of the specialty coffee industry’s leading publications, has published Cafe Kreyol’s latest research examining how reposo—the practice of resting green coffee at high altitude before export—affects shelf life and cellular stability. The study represents months of controlled testing using matched coffee lots and explores the influence of reposo on moisture, water activity, density, color stability, and cup quality, providing new insight into green coffee storage.
Read the full article in Roast Magazine or learn more about the research and what inspired the study on the Cafe Kreyol blog.
The publication reflects Cafe Kreyol’s ongoing commitment to advancing coffee quality through research, education, and collaboration with producers at origin. The research was conducted by Cafe Kreyol founder Joseph Stazzone as part of the company’s ongoing efforts to better understand post-harvest practices that improve coffee quality and longevity.
