Estimation of the Shelf Life of Specialty Coffee in Different Types of Packaging Through Accelerated Testing

Abstract

The study estimated the shelf life of specialty coffee packaged in six types of packaging (Tocuyo bag (TB), Double-bilaminate foil and aluminuim bag (DFAB), Ecotac vacuum bag (EV), Pressed cardboard box (PCB), Double-laminated bag without valve, with opening and zipper (DBOZ), Double-laminated bag with degassing valve and zipper (DBDVZ) and Triple-laminated bag with degassing valve and zipper (TBDVZ)). The estimation of shelf life was conducted by means of cup scores provided by six coffee tasters for coffee stored at 40, 50, and 60 °C. The Arrhenius equation was employed to obtain accelerated models for predicting shelf life. It was determined that green coffee beans are most effectively preserved in DBOZ, maintaining their freshness for a period of up to 55.13 days. The second-best option was EV, which has a shelf life of up to 35.21 days. The sole packaging alternative that was subjected to testing for roasted coffee beans was found to allow for their preservation for a period of up to 32 days. However, for roasted and ground coffee, of the four alternatives evaluated, the TBDVZ proved to be the optimal alternative, at 12.18 days. However, the other alternatives (DBOZ and DBDVZ) allow for very similar storage times, at 11.99 and 11.48 days, respectively. PCB does not appear to be a viable packaging alternative for roasted and ground coffee (7.85 days). Finally, we found that coffee stored in DFAB and aluminum bags at 20 °C has been shown to retain its quality for up to 250 days. Furthermore, if the temperature is reduced to 10 °C, the coffee’s shelf life is extended to more than 600 days. The insights derived from this research are of significant value to industry stakeholders, consumers, and developers of specialty coffee packaging.

1. Introduction

To illustrate, the process of coffee production involves a series of critical stages, including harvesting, pulping, fermentation, washing, drying, roasting, grinding, and packaging. These stages are instrumental in determining the quality and commercial viability of the coffee [1]. However, a significant element in the specialty coffee production process is the reduction in quality of the packaged product [2]. This is due to the fact that, during storage, the quality of the coffee beans diminishes, and factors such as temperature, relative humidity, and the type of packaging influence the shelf life [3]. This phenomenon results in economic losses for the producer in terms of marketing.

The degree of coffee processing directly correlates with the difficulty of maintaining aromatic compounds during storage [4]. However, the evaluation of diverse packaging types would facilitate the identification of the most suitable packaging option, thereby enabling the assessment of preservation parameters such as permeability, water vapor, and oxygen. These parameters are contingent upon the packaging type and exert an influence on the product’s stability [2].

A quality product, such as specialty coffee, requires not only a rigorous technological processing procedure but also special storage strategies to prevent deterioration [5]. The rate of deterioration is associated with intrinsic factors, including variety and production process, as well as external factors such as storage conditions (presence or absence of oxygen) [6]. The appropriate selection of packaging is imperative to preserving quality and prolonging the shelf life of coffee, given its limited shelf life post manufacture and packaging [7]. The most prevalent packaging methods include paper bags and double-laminated aluminum foil bags. However, these materials do not guarantee an extended shelf life for the product under various presentations [8].

Indeed, the mounting demand for specialty coffees [9] underscores the imperative to refine methodologies that ensure their effective transportation and marketing without compromising quality over time [10,11]. The quality of green beans is typically evaluated through a physical examination of the beans and a sensory evaluation of the coffee, which encompasses characteristics such as acidity and flavor [12,13,14]. This evaluation is further informed by considerations of production and marketing variables [15], which contribute to the enhancement of the coffee’s economic value.

The quality characteristics of a cup of coffee are attributes that can be perceived through the senses and evaluated organoleptically by professional tasters. These specialists employ established terminology to assess coffee quality, with parameters including flavor, acidity, body, and cleanliness in the cup. The classification of coffee is contingent upon various quality attributes and is subject to the specific guidelines established by each producing nation [9,16]. However, for coffee classified as specialty, a minimum score of 80 on a scale of 100 is requisite. This evaluation is conducted based on 10 criteria delineated by the Specialty Coffee Association (SCA) [17,18].

Despite the Peruvian government’s promotion of diverse coffee cultivation, the commercial sector primarily produces approximately 25 distinct coffee varieties classified as specialty coffee [19]. The most prevalent and extensively cultivated varieties, which account for the bulk of production, are Typica, Caturra, Bourbon, Pache, Catimor, and Geisha. Furthermore, the country boasts over 350,000 hectares dedicated to the cultivation of specialty coffees, as reported by Alvarado et al. [20].

The study and search for ways to extend the shelf life of food after processing and packaging are carried out in order to preserve the characteristics and qualities that make it acceptable for consumption [21]. In the case of green coffee beans, roasted beans, and ground roasted beans, different types of packaging are used to minimize physical, chemical, and sensory changes [7]. In the context of specialty coffee marketing, the utilization of bilaminate and trilaminate packaging, equipped with degassing valves, has become a standard practice. A plethora of studies have demonstrated that the shelf life of coffee can be influenced by packaging methodology, environmental factors, and storage conditions [22]. Permeable packaging has been shown to promote oxidation and the consequent loss of color in processed coffee, in contrast to the effect of airtight packaging, which is more effective for long-term storage [23,24] and better prevents lipid oxidation of the product [25]. It has been demonstrated that paper packaging can cause the loss of up to 80% of the volatile aromatic compounds present in coffee [26]. However, a multitude of factors, including cost, market availability, visual appearance and the advantages offered by the packaging in terms of sales (e.g., packaging with valves facilitates the release of aromas), often result in producers utilising diverse storage alternatives [27,28]. A further frequent contributing factor is a lack of information about existing technologies. This underscores the necessity for more precise studies to provide accurate information for the industry.

The objective of the present study was to estimate the shelf life of specialty coffee in different presentations and packaging with different alternatives [Tocuyo bag (TB); Double-laminated foil and aluminum bag (DFAB); Ecotac vacuum bag (EV); Pressed cardboard box (PCB); Double-laminated bag without valve, with opening and zipper (DBOZ); Dou-ble-laminated bag with degassing valve (DBDVZ) and zipper and Triple-laminated bag with de-gassing valve and zipper (TBDVZ)], using accelerated tests to obtain results in less time under controlled conditions and using mathematical models to predict the product’s useful life.

2. Materials and Methods

2.1. Materials and Conditioning of Coffee Samples

The coffee blend utilized in this study was 120 kg of Blend Gourmet green gold coffee, comprising 50% Geisha, 25% Caturra, and 25% Pache varieties. The coffee was harvested in 2024 and obtained from the Cenfrocafé Agricultural Coffee Cooperative in the Cajamarca department of Peru’s Jaén province. Notably, the cooperative holds organic and quality certification. The coffee batch was then subdivided into three distinct components: green beans, roasted beans, and ground roasted beans. The initial moisture content of the green beans was 10.5%. The coffee samples were roasted (medium dark) and ground (medium grind, particle size 10) following the procedure described by Chavez et al. [29] for preparing coffee drinks using filter techniques.; and packaged in various materials, as outlined in

Table 1. Experimental arrangement used for testing the shelf life of coffee using different base strategies.

Type of Coffee Sample	Types of Packaging	Code
Green coffee bean	Tocuyo bag	TB
	Double-laminated foil and aluminum bag	DFAB
	Ecotac vacuum bag	EV
Roasted coffee bean	Ecotac vacuum bag	EV
Ground roasted coffee	Pressed cardboard box	PCB
	Double-laminated bag without valve, with opening and zipper	DBOZ
	Double-laminated bag with degassing valve and zipper	DBDVZ
	Triple-laminated bag with degassing valve and zipper	TBDVZ

(showed in Figure 1). Each package contained 250 g of coffee sample.

2.2. Sample Storage Conditions

Each batch of coffee packaged in one type of packaging consisted of 45 units, which were stored in three different ovens (FAITHFUL model GX-45BE, Faithful Instrument (Hebei) Co., Ltd., Huanghua, China), 15 per oven, stored at three different temperatures (40, 50, and 60 °C), temperature range previously used by Rosillo et al. [2].

2.3. Determination of the Cup Profile of Specialty Coffee

The procedure delineated by Louzada et al. [30] was adhered to, albeit with certain adaptations. To obtain the cup score for the coffee beverage, a tasting method was employed by six certified tasters (Q Arabica Grader), who assigned the respective score on a scale of 0 to 10 points based on the attributes of fragrance/aroma, flavor, aftertaste, acidity, body, balance, uniformity, cleanliness, sweetness, defects, and overall impression. The procedure was adhered to, and the standardized instrument of the Specialty Coffee Association (SCA) was utilized [31,32]. To identify the coffee category, the classification system outlined in

Table 2. Coffee classification based on the total rating of attributes.

Total Score	Quality	Rating
90–100	Outstanding	Specialty
85–89.99	Excellent	Specialty
80–84.99	Very good	Specialty
<80	Below special quality	No specialty

was employed. According to this system, coffee is deemed to lose its specialty status if it receives a score of less than 80 points, and is deemed unfit for consumption if the final score reaches 30 or less.

2.4. Estimation of the Shelf Life of Specialty Coffee

The following text is intended to provide a comprehensive overview of the subject matter.

This was accomplished by implementing the accelerated shelf life test (ASLT) method adjusted to the Arrhenius model, a technique that enabled the prediction of the actual shelf life through the simulation of the quality degradation data obtained during observation [3]. The Arrhenius equation demonstrates the correlation between the rate of deterioration and temperature, employing Equations (1)–(5):

$$K=K_0{e}^{-\left({\displaystyle \frac{E_a}{RT}}\right)}$$

(1)

$$\ln K=\ln \left[K_0{e}^{-\left({\displaystyle \frac{E_a}{RT}}\right)}\right]$$

(2)

$$\ln K=\ln \left[K_0\right]+\ln \left[e^{-\left({\displaystyle \frac{E_a}{RT}}\right)}\right]$$

(3)

$$\ln K=\ln \left[K_0\right]-\left({\displaystyle \frac{E_a}{RT}}\right)$$

(4)

$$\ln K=-\left({\displaystyle \frac{E_a}{R}}\right){\displaystyle \frac{1}{T}}+\ln \left[K_0\right]$$

(5)

where

K = reaction rate constant at temperature T

K₀ = pre-exponential constant

E_a = activation energy (cal/mol)

T = absolute temperature (°K)

R = gas constant (1.986 cal/mol °K).

The order of the chemical kinetic reaction (zero or first order) for the loss of desirable compounds was determined based on the result with the highest coefficient of determination (R²) for the regression constructed with storage temperatures and each type of container.

The values of Ea and K₀ were obtained from Equation (5), which was constructed using the slopes of the straight-line graphs of ln(K) versus 1/T for each type of packaging in the study.

2.5. Estimated Useful Life

The shelf life of green coffee beans, roasted beans, and ground roasted coffee based on the cup profile was obtained by introducing the deterioration rate constant (K) into Equation (6) or Equation (7), where A₀ is the initial value of the coffee’s cup profile and A is the acceptability limit for the cup profile, considered to be 79.99, at which point the coffee loses its specialty status.

$$\mathrm{Order} 0 t={\displaystyle \frac{A_0-A}{K}}$$

(6)

$$\mathrm{Order} 1 t={\displaystyle \frac{Ln{ A}_0-Ln A}{K}}$$

(7)

Using predictive models, the shelf life was calculated at normal storage temperatures (including refrigeration).

2.6. Statistical Analysis

The experiments and measurements were performed in triplicate, and the results were expressed as means ± standard deviations. The software used was Python V. 3.14 through Google Collaboratory [33].

3. Results and Discussion

3.1. Initial Cup Score of the Coffee Beverage

All of the coffee samples that were evaluated received cup scores above 80 points. More specifically, the scores were 83.82, 83.96, 83.93, and 84.29 for green beans packaged in tocuyo, aluminum foil laminate, and a vacuum-packed Ecotac bag, as well as for roasted beans in a vacuum-packed Ecotac bag, respectively. These scores clearly indicate that specialty coffee was used [34]. Similar scores were obtained for all roasted ground coffee samples (ranging from 82.90 to 83.94 points).

3.2. Sensory Profile of Coffee Beverages Under Accelerated Conditions

Table 3. Changes in coffee cup score during storage at 40 °C/Relative humidity 85%.

	Green Coffee Bean			Roasted Coffee Bean	Ground Roasted Coffee
	TB	DFAB	EV	EV	PCB	DBOZ	DBDVZ	TBDVZ
0	83.82 $\pm$ 0.512	83.96 $\pm$ 0.462	83.93 $\pm$ 0.433	84.29 $\pm$ 0.529	82.90 $\pm$ 0.539	83.63 $\pm$ 0.676	83.81 $\pm$ 0.524	83.94 $\pm$ 0.430
3	82.46 $\pm$ 0.954	83.25 $\pm$ 0.776	83.58 $\pm$ 0.563	83.38 $\pm$ 0.440	80.46 $\pm$ 1.030	82.38 $\pm$ 0.345	82.50 $\pm$ 0.474	82.42 $\pm$ 0.408
6	81.58 $\pm$ 0.683	82.96 $\pm$ 0.332	83.38 $\pm$ 0.306	82.79 $\pm$ 0.714	79.67 $\pm$ 1.137	80.92 $\pm$ 1.021	81.17 $\pm$ 0.769	81.42 $\pm$ 0.606
9	81.46 $\pm$ 1.279	82.71 $\pm$ 0.900	82.79 $\pm$ 0.749	82.92 $\pm$ 0.605	78.46 $\pm$ 1.364	80.13 $\pm$ 1.046	80.58 $\pm$ 0.876	80.71 $\pm$ 0.714
12	80.42 $\pm$ 1.310	83.17 $\pm$ 0.492	82.75 $\pm$ 0.500	82.67 $\pm$ 0.303	78.04 $\pm$ 1.269	79.96 $\pm$ 1.528	79.96 $\pm$ 1.298	79.88 $\pm$ 1.252

Note. TB: Tocuyo bag; DFAB: Double-laminated foil and aluminum bag; EV: Ecotac vacuum bag; PCB: Pressed cardboard bag; DBOZ: Double-laminated bag without valve, with opening and zipper; DBDVZ: Double-laminated bag with degassing valve and zipper; TBDVZ: Triple-laminated bag with degassing valve and zipper. Values: mean ± SD, n = 6.

,

Table 4. Changes in coffee cup score during storage at 50 °C/Relative humidity 85%.

	Green Coffee Bean			Roasted Coffee Bean	Ground Roasted Coffee
	TB	DFAB	EV	EV	PCB	DBOZ	DBDVZ	TBDVZ
0	83.82 $\pm$ 0.512	83.96 $\pm$ 0.462	83.93 $\pm$ 0.433	84.29 $\pm$ 0.529	82.90 $\pm$ 0.539	83.63 $\pm$ 0.676	83.81 $\pm$ 0.524	83.94 $\pm$ 0.430
3	81.83 $\pm$ 3.129	83.58 $\pm$ 0.376	83.79 $\pm$ 0.459	84.04 $\pm$ 0.368	81.25 $\pm$ 1.140	82.75 $\pm$ 0.689	82.71 $\pm$ 0.557	82.92 $\pm$ 0.465
6	81.33 $\pm$ 1.180	82.54 $\pm$ 0.914	82.88 $\pm$ 0.997	83.08 $\pm$ 0.683	79.77 $\pm$ 0.965	81.29 $\pm$ 1.208	81.54 $\pm$ 0.914	81.46 $\pm$ 0.765
9	81.33 $\pm$ 0.540	82.54 $\pm$ 0.679	82.79 $\pm$ 0.843	82.83 $\pm$ 0.801	79.46 $\pm$ 1.840	80.58 $\pm$ 1.402	80.83 $\pm$ 1.033	80.96 $\pm$ 1.042
12	81.21 $\pm$ 1.145	82.88 $\pm$ 1.330	82.58 $\pm$ 1.252	82.75 $\pm$ 0.689	79.17 $\pm$ 0.816	80.83 $\pm$ 1.221	80.79 $\pm$ 1.298	80.83 $\pm$ 1.262

Note. TB: Tocuyo bag; DFAB: Double-laminated foil and aluminum bag; EV: Ecotac vacuum bag; PCB: Pressed cardboard bag; DBOZ: Double-laminated bag without valve, with opening and zipper; DBDVZ: Double-laminated bag with degassing valve and zipper; TBDVZ: Triple-laminated bag with degassing valve and zipper. Values: mean ± SD, n = 6.

and

Table 5. Changes in coffee cup score during storage at 60 °C/Relative humidity 85%.

	Green Coffee Bean			Roasted Coffee Bean	Ground Roasted Coffee
	TB	DFAB	EV	EV	PCB	DBOZ	DBDVZ	TBDVZ
0	83.82 $\pm$ 0.512	83.96 $\pm$ 0.462	83.93 $\pm$ 0.433	84.29 $\pm$ 0.529	82.90 $\pm$ 0.539	83.63 $\pm$ 0.676	83.81 $\pm$ 0.524	83.94 $\pm$ 0.430
3	83.54 $\pm$ 0.600	83.75 $\pm$ 0.316	83.79 $\pm$ 0.292	84.21 $\pm$ 0.400	82.08 $\pm$ 1.114	83.33 $\pm$ 0.516	83.38 $\pm$ 0.703	83.42 $\pm$ 0.983
6	82.71 $\pm$ 0.600	83.42 $\pm$ 0.342	83.75 $\pm$ 0.524	83.88 $\pm$ 0.565	81.04 $\pm$ 0.828	82.46 $\pm$ 0.557	82.75 $\pm$ 0.592	82.96 $\pm$ 0.459
9	82.13 $\pm$ 0.518	83.08 $\pm$ 0.665	83.58 $\pm$ 0.540	83.38 $\pm$ 0.440	80.58 $\pm$ 1.057	82.38 $\pm$ 0.862	82.33 $\pm$ 0.917	82.04 $\pm$ 0.714
12	80.38 $\pm$ 1.394	82.88 $\pm$ 0.586	82.96 $\pm$ 0.510	83.46 $\pm$ 0.843	79.63 $\pm$ 2.060	81.63 $\pm$ 1.358	81.79 $\pm$ 1.327	81.92 $\pm$ 1.242

Note. TB: Tocuyo bag; DFAB: Double-laminated foil and aluminum bag; EV: Ecotac vacuum bag; PCB: Pressed cardboard bag; DBOZ: Double-laminated bag without valve, with opening and zipper; DBDVZ: Double-laminated bag with degassing valve and zipper; TBDVZ: Triple-laminated bag with degassing valve and zipper. Values: mean ± SD, n = 6.

present the results of the sensory profile evolution in the storage of coffee packaged at varying temperatures. A decreasing cup score was observed as the storage temperature and time increased. The impact of temperature on coffee quality has been extensively researched. Previous studies have demonstrated that elevated temperatures can alter the composition of coffee, ultimately leading to a decline in its quality [35]. Additionally, prolonged storage time has been shown to adversely affect the sensory attributes of coffee [36]. Furthermore, an analysis of the time period under consideration (12 days) reveals that the scores obtained under accelerated conditions remain proximate to values that would permit the samples to be designated as specialty coffee [34].

3.3. Shelf Life of Coffee Packaged in Different Materials

The data concerning the degradation of the cup score was obtained for each storage temperature and packaging material. The order of the chemical reaction kinetics of sensory quality loss was determined, defined as first order by the highest R² value, and linear regression was used with the lnK and 1/T values. The value of the degradation rate constant for each temperature and type of packaging was obtained from the slope value of each first-order and zero-order graph. The lnK value was plotted on a semi-logarithmic graph and fitted to the Arrhenius model, where lnK is the ordinate and 1/T is the abscissa. This method was employed to obtain the −Ea/R value for each type of packaging (see

Table 6. Reaction order for determining deterioration.

			40 °C		50 °C		60 °C
Coffee Sample	Packaging	Order	R2	Selection	R2	Selection	R2	Selection
Green coffee bean	TB	0	0.940157405	1	0.680860622	1	0.916745283	0
		1	0.941870976		0.682976512		0.913536076
	DFAB	0	0.514031621	1	0.625950169	0	0.992274678	1
		1	0.513467903		0.624676065		0.992272454
	EV	0	0.952617762	0	0.888448016	1	0.798384953	0
		1	0.952468498		0.888899827		0.797297775
Roasted coffee bean	EV	0	0.784257426	1	0.898154419	1	0.889328063	0
		1	0.785405144		0.898604136		0.888944533
Ground roasted coffee	PCB	0	0.921321110	1	0.881460678	1	0.990029077	1
		1	0.925738415		0.884200263		0.990295446
	DBOZ	0	0.933441558	1	0.869858192	1	0.954759978	0
		1	0.935227789		0.870196757		0.954550629
	DBDVZ	0	0.963136977	1	0.922154307	1	0.996805136	0
		1	0.965275843		0.923592899		0.996791085
	TBDVZ	0	0.975375069	1	0.909474849	1	0.965328467	0
		1	0.977597351		0.910891289		0.965150453

Note. TB: Tocuyo bag; DFAB: Double-laminated foil and aluminum bag; EV: Ecotac vacuum bag; PCB: Pressed cardboard bag; DBOZ: Double-laminated bag without valve, with opening and zipper; DBDVZ: Double-laminated bag with degassing valve and zipper; TBDVZ: Triple-laminated bag with degassing valve and zipper. Values: mean ± SD, n = 6.

).

The linear regression models are displayed in Figure 1 for samples with different packaging strategies. As illustrated in

Table 7. Values of −$Ea$/R, $Ea$, ln$K_0$ and $K_0$ for each type of packaging.

Sample	Packaging	$-\mathit{E}\mathit{a}$$/\mathit{R}$	$\mathit{R}$ (cal/mol°K)	$\mathit{E}\mathit{a}$ (cal/mol°K)	$\mathbf{ln}{\mathit{K}}_0$	${\mathit{K}}_0$
Green coffee bean	TB	−5992.16	1.987	11,907.67	13.22	549,832.14
	DFAB	−7242.33	1.987	14,392.02	16.09	9,720,958.65
	EV	−3761.45	1.987	7474.78	9.82	18,425.85
Roasted coffee bean	EV	−3668.78	1.987	7290.63	5.26	192.97
Ground roasted coffee	PCB	−3687.97	1.987	7328.76	6.39	593.42
	DBOZ	−2225.56	1.987	4422.65	1.55	4.73
	DBDVZ	−2327.47	1.987	4625.17	1.88	6.57
	TDBVZ	−2556.16	1.987	5079.62	2.63	13.90

Note. TB: Tocuyo bag; DFAB: Double-laminated foil and aluminum bag; EV: Ecotac vacuum bag; PCB: Pressed cardboard bag; DBOZ: Double-laminated bag without valve, with opening and zipper; DBDVZ: Double-laminated bag with degassing valve and zipper; TBDVZ: Triple-laminated bag with degassing valve and zipper.

, the activation energy for each treatment is indicated.

Subsequent to the attainment of the Arrhenius model for each type of packaging, the cup scores for roasted and ground coffee were computed based on the storage temperature and type of packaging, as demonstrated in Table 6. The K values obtained from the calculations with Equation (1) and the estimated shelf life of the coffee in the different presentations were obtained by entering the deterioration rate into Equation (4).

The initial cup score value was designated as A₀. Coffee is classified as a specialty coffee if its cup score value is 80 or higher [37] or has reached a value of 79.99. This value is henceforth referred to as the critical cup score value (A). The results of the estimation of the shelf life of coffee in the eight presentations at storage temperatures of 40, 50, and 60 °C were estimated in days for the containers, respectively.

As illustrated in Figure 2,

Table 8. K values and shelf life for each temperature and type of container.

Sample	Type of Packaging	Storage Temperature	$\mathit{K}$	$\mathit{t}$ (Days)
Green coffee bean	TB	40 °C o 313.15 K	0.002691248	17.38
		50 °C o 323.15 K	0.004865398	9.61
		60 °C o 333.15 K	0.008488769	5.51
	DFAB	40 °C o 313.15 K	0.000878257	55.13
		50 °C o 323.15 K	0.001796552	26.95
		60 °C o 333.15 K	0.003520453	13.75
	EV	40 °C o 313.15 K	0.111900222	35.21
		50 °C o 323.15 K	0.162278326	24.28
		60 °C o 333.15 K	0.230143645	17.12
Roasted coffee bean	EV	40 °C o 313.15 K	0.001575422	33.25
		50 °C o 323.15 K	0.002263859	23.14
		60 °C o 333.15 K	0.003183096	16.46
Ground roasted coffee	PCB	40 °C o 313.15 K	0.004556946	7.85
		50 °C o 323.15 K	0.006560696	5.45
		60 °C o 333.15 K	0.009241111	3.87
	DBOZ	40 °C o 313.15 K	0.003871827	11.48
		50 °C o 323.15 K	0.004824253	9.21
		60 °C o 333.15 K	0.005932124	7.49
	DBDVZ	40 °C o 313.15 K	0.003885038	11.99
		50 °C o 323.15 K	0.004889709	9.53
		60 °C o 333.15 K	0.006069796	7.68
	TBDVZ	40 °C o 313.15 K	0.003961716	12.18
		50 °C o 323.15 K	0.005100181	9.46
		60 °C o 333.15 K	0.006466988	7.46

Note. TB: Tocuyo bag; DFAB: Double-laminated foil and aluminum bag; EV: Ecotac vacuum bag; PCB: Pressed cardboard bag; DBOZ: Double-laminated bag without valve, with opening and zipper; DBDVZ: Double-laminated bag with degassing valve and zipper; TBDVZ: Triple-laminated bag with degassing valve and zipper.

presents the shelf life in days of coffee in its three forms, with different packaging strategies, for storage temperatures ranging from 40 to 60 °C. Green coffee beans have been demonstrated to be most effectively preserved in bilaminate foil and aluminum bags (BBFA), exhibiting prolonged stability for up to 55.13 days. The second-best option is vacuum packaging (VE), which has a shelf life of up to 35.21 days, while the least recommended option is storage in a tocuyo (BT), with 17.38 days.

The sole packaging option that was subjected to testing for roasted coffee beans was found to allow for their preservation for a period of up to 32 days. However, for roasted and ground coffee, of the four alternatives evaluated, the trilaminate bag (BTCV) emerged as the optimal alternative, with a storage duration of 12.18 days. The other alternatives (BBCV and BBSV) exhibited comparable storage capabilities, with storage durations of 11.99 and 11.48 days, respectively. The cardboard box (CC) does not appear to be a viable packaging alternative for roasted and ground coffee (7.85 days).

As illustrated in Figure 2, the models demonstrate the projected shelf life for a higher storage temperature range. The bilaminate bag with aluminum foil has been identified as the optimal packaging solution for coffee, as it maintains its quality for more than 600 days when stored at temperatures close to 10 °C. These results suggest that sensory attributes can be sustained over an extended period if packaging and storage temperature are meticulously synchronized. However, prior studies have demonstrated that coffee undergoes chemical transformations during this process [35,38,39].

The present study demonstrates that the type of packaging directly affects the shelf life of coffee when using an accelerated technique. Further research could encompass additional variables that were not contemplated in this study, such as the color of the container [27], the degree of processing (e.g., roasting), and even the coffee variety [40]. These could include its chemical and bioactive composition, which may not be inherently associated with sensory attributes [41].

4. Conclusions

It was determined that green coffee beans are most effectively preserved in a double-laminated foil and aluminum bag (DFAB), maintaining their freshness for a period of up to 55.13 days. The second-best option is the Ecotac vacuum bag (EV), which can extend the shelf life of the product to up to 35.21 days. The sole packaging alternative that was subjected to testing for roasted coffee beans was found to allow for their preservation for a period of up to 32 days. However, an evaluation of four alternatives revealed that the Triple-laminated bag with a degassing valve and zipper (TBDVZ) exhibited the optimal performance for roasted and ground coffee, with a storage duration of 12.18 days. The other alternatives (DBOZ and DBDVZ) demonstrated comparable storage times of 11.99 and 11.48 days, respectively. A study was conducted to determine the efficacy of pressed cardboard boxes (PCBs) as a packaging alternative for roasted and ground coffee. The results indicated that PCBs do not appear to be a suitable packaging option for coffee, with an estimated storage duration of 7.85 days.

Coffee stored in double-laminated aluminum foil and aluminum bags at 20 °C has been shown to retain its quality for up to 250 days. Furthermore, if the temperature is reduced to 10 °C, the coffee’s shelf life is extended to more than 600 days.

In conclusion, it can be posited that packaging alternatives allow coffee with less processing to better preserve its sensory quality, irrespective of the packaging alternative employed. The insights derived from this research are of significant value to industry stakeholders, consumers, and developers of specialty coffee packaging.