I recently helped a friend who was dealing with a large shipment of cocoa beans and realized that proper storage is more important than I first thought. While researching cocoa beans storage, I learned that moisture, temperature, ventilation, and cleanliness can all affect the condition of the beans. We wanted to avoid quality problems during longer storage periods. For anyone who works with cocoa products, what storage practices have worked best for you? Are there any common mistakes that should be avoided?