I’ve been helping a friend who runs a small chocolate business, and we’ve been paying much closer attention to cocoa beans storage after noticing that some older batches produced slightly different results than fresh ones. The beans looked fine when we checked them, but the finished chocolate had small changes in flavor that we didn’t expect. We’re trying to learn which storage practices make the biggest difference, whether it’s humidity, airflow, packaging, or storage time. If you have experience storing cocoa beans, what methods have worked best for maintaining quality over the long term?