Hum, this is a prolonged coffee break… But here are some news about green coffee! If you like a shot of good quality coffee, some scientists are working hard to bring you instantaneous black pleasure.
A recent study* tried to identify markers of quality loss under coffee gree bean storage. Green coffee is the name of the mature bean when it’s not roasted. There’s typically a loss of quality occuring whenever the bean dies during storage. This decrease of quality is apparently not associated with any metabolic change as a result of senescence and still remains a mystery (ah! there is only one more step to claim this has been designed).
But at least, a way to preserve these beans is documented by now: letting the endocarp (the deeper fruit layer just surrounding and protecting the seed aside), which has the cute name of parchment in green coffee beans, increases the odds for survival even after several months of transportation. The only thing is that you have to have dry mills for hulling and sorting available in the destination countries. Guess that might be possible as there really is a market for quality…
* Selmar, D., Gerhard, B. and Knopp S.E. (2008). The Storage of Green Coffee (Coffea arabica): Decrease of Viability and Changes of Potential Aroma Precursors. Annals of Botany 101: 31–38.