Realistically they don’t affect the coffee, green raw coffee is fairly stable providing you keep it away from moisture- it will go mouldy if you get it damp.

Roasted coffee won’t pick up odours at all really, but most important is to keep it in an air tight container because it reacts with oxygen and looses it’s own flavour quickly when exposed to air. So sealing it in an airtight container will retain flavour, and of course stop any external odours affecting it.

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