I’ve been helping a relative who runs a small chocolate-making business, and we’ve been trying to improve how we handle the storage of cocoa beans after noticing some differences in quality between batches. Even when the beans look fine after a few months in storage, the final product sometimes changes slightly in flavor and aroma. Now we’re trying to figure out whether humidity control, airflow, packaging, or storage duration plays the biggest role. For anyone who has worked with cocoa beans or similar agricultural products, what has made the most difference in maintaining consistent quality over time?