Freshly roasted coffee beans
Freshly roasted coffee beans

The beans begin to oxidize when the coffee has finished expelling CO2. This is when the quality of the beans begins to deteriorate. If the bag is still closed, this process will slow down but cannot be stopped. The oxygen can oxidize the coffee oil, which will become rancid. Some aromas disappear and the flavor profile becomes flat. We use bags with aluminum coating so that as little oxygen as possible can get to the beans.

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