Beans should ideally be harvested when conditions are cool (overnight or early morning) and cooled as quickly as possible to 7−10°C using forced air or hydrocooling. At 7−10°C with >90% RH beans can stay fresh for 7 to 12 days. Temperatures over 12°C result in rapid deterioration.
Beans are chilling sensitive, so should not be stored below 5°C for extended periods. Symptoms of chilling injury include brownish red russetting, pitting and water-soaked areas.