PL wrote:

> I would have thought (on the age thing) that because the bean has been
> 'cured' and dried, it'd be viable for many years.
>
> I have read that the only thing that will affect a dried bean is
> mold, if you live in the sub-tropics etc.
>
> I also read that even if your bean dries out more, it's still viable
> as all you have to do is soak it in liquid (milk or vodka spring to
> mind) to plump them up again.

I wonder if this differs from one kind of bean to another, e.g., coffee
beans are generally considered to have a shelf life of about a year
before you roast them.

-S-