Moisture content and water activity are related but distinct indicators of green coffee stability. Moisture content measures total water percentage, while water activity reflects how freely water is available for microbial growth and chemical reactions.
Two coffees with identical moisture levels may behave differently in storage if their water activity differs. High water activity increases mold risk and accelerates aging. Exporters and warehouses increasingly monitor both metrics to prevent spoilage.
Proper packaging, climate control, and turnover management help maintain safe water activity levels. Understanding the distinction between these measurements improves storage decisions and risk management.