Influence of Packaging on the Storage Stability of Fermented Green Coffee Beans

Packaging systems play an important role in maintaining the storage stability of fermented specialty green coffee beans, thereby contributing to the preservation of attributes associated with coffee quality. This study advances the understanding of how multilayer oxygen-barrier packaging influences the storage stability of fermented and non-fermented green Arabica coffee beans. Samples were analyzed after 3, 6, and 9 months for moisture sorption behavior and content, instrumental color, texture, and packaging mechanical resistance. Moisture content remained within the recommended range for green coffee (8.5–11%) in all systems, while rupture force values ranged from 480 to 570 N. Fermented samples showed limited moisture variation, whereas non-fermented coffees exhibited greater variability, particularly in thinner and more permeable packaging. The GAB model showed superior fitting performance for moisture sorption data, with R2 values up to 0.99, indicating better predictive accuracy than the BET model. Color analysis showed progressive changes during storage, with non-fermented coffee exhibiting greater color variation than fermented coffee under similar conditions. Among the evaluated systems, the thickest multilayer packaging (Packaging 2) showed superior mechanical strength (56.63 MPa), and barrier performance, approximately three times higher than the other systems. Overall, high-barrier multilayer packaging combined with fermentation effectively preserved green coffee physicochemical quality during long-term storage.