Coffee should not be "moist". Moisture allows hydrolytic reactions causing early breakdown of flavour. While refrigeration will prevent oxidation (and thus bittering), it will in most cases actually accelerate the staling process.
Oops, ok. So "moist" was not the correct word there. I meant to say "not stale" as in, fresh. Yeah, I don't want "moist" coffee, either. Sorry for the confusion.