I’ve been helping a relative who works with chocolate production, and lately we’ve been paying closer attention to the storage of cocoa beans after noticing that some older inventory didn’t seem to perform quite the same as newer shipments. The beans looked fine visually, but there were subtle differences in flavor and aroma once they were processed. Now we’re trying to learn more about how humidity, airflow, packaging, and storage time affect long-term quality. For anyone who has experience storing cocoa beans, what practices have worked best for preserving freshness and consistency over extended periods?