Are buyers getting stricter now about quality risk from unstable storage after processing?

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I hear more conversations about storage after drying, not just processing before export. Some lots are good at arrival, then lose shape too fast. Are buyers becoming stricter now about post-processing storage risk?

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Very much. Storage condition after drying can cancel all careful work before.

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Now buyers ask more question on bag type, rest period, and warehouse condition. Before it was not so detailed like this.

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Yes, logistics and storage discussion is not boring anymore. It is direct quality issue.

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This is bigger issue in warm humid routes. Coffee can arrive not broken, but already tired.

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I also see more roasters rejecting lots with unstable aging, even if first sample was promising.

Are buyers getting stricter now about quality risk from unstable storage after processing?

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