Specialty coffee is usually stored as parchment until a buyer is found and contracts are signed. During that time, it is necessary to store it safely in an environment where it will neither dry out nor absorb extra moisture. Selmar et al., (2008) suggest that coffee parchment must be stored in an environment with a relative humidity of 63% and a temperature of 22° C (72° F), regardless of what type of process the beans have been put through. If coffee is stored for too long, the coffee bean embryos will die, usually after 6 months (Schwan et al., 2012). After the death of the embryo, enzymes such as polyphenol oxidase (PPO) and laccase can remain viable if the beans have a moisture above 20%; these inappropriate storage conditions would allow the beans to rehydrate. The action of PPOs and laccase would then cause phenolic compounds to oxidise which would decrease quality (Selmar et al., 2008).