I’ve been helping a friend organize a small chocolate business, and we’ve been focusing on cocoa bean storage to keep quality consistent before production. We’ve read about controlling humidity, ventilation, and storage conditions, but it’s hard to know which practices make the biggest difference over time. We’d like to avoid problems that could affect the beans before they’re processed. If you have experience storing cocoa beans, what methods have worked well for you, and what mistakes would you recommend avoiding?
