I’ve been helping a family friend who imports ingredients for a small chocolate business, and recently we started looking more closely at the storage of cocoa beans after noticing some differences in quality between batches. The beans appeared to be in good condition, but the flavor seemed slightly different after spending several months in storage. Now we’re trying to figure out whether humidity, airflow, temperature, or storage duration could have played a role. Has anyone here worked with cocoa beans and found effective ways to preserve quality over time? I’d really appreciate hearing real experiences and any tips that helped avoid storage-related issues.