When it comes to fresh coffee, there is only so much we as roasters can do to ensure the quality and integrity of the coffee. For roasters, there is passion and precision in the process of providing high-quality specialty coffee. Once the coffee is roasted and sent to you, the customer, it is up to you to keep this amazing coffee fresh.
Fresh coffee, as a product, has a shelf-life which is generally 8-14 days after being roasted. When you go to the grocery store and pick up 5 pounds of generic coffee, you may not be paying as much for your morning cup. However, what you are paying for could end up being stale, old coffee.
Am I saying that store bought coffee is bad? No.
What I am saying is multiple factors affect the staling of freshly roasted coffee. What are these factors? They are temperature, moisture, and oxygen levels.
Temperature is inversely related to the staling of roasted coffee. Moisture is directly correlated to the staling of roasted coffee. Lastly, oxygen is generally frowned upon for the freshness of roasted coffee. Although it may seem there are multiple factors out to ruin your excellent fresh coffee, there are ways to fight against the staling process and ensure that freshness sticks around for a little longer.
To combat the process of staling, we have to understand how temperature, moisture, and oxygen play a part in preventing the staling. A cooler temperature is associated with a slower process of staling. Lower moisture in or around the coffee bean is associated with a lower rate of staling. Furthermore, an absence of oxygen provides ample time for freshness.
You may ask, “why is it so important to ensure that my fresh coffee stays fresh? Won’t it still taste like coffee?”
The answer to that would be yes.
It will still taste like coffee, and it will always provide you with that much-needed caffeine. The problem arises when we look at the cup quality (fragrance, aroma, flavor, etc.). Your goal is to ensure that your high-quality fresh coffee remains high quality, and it does not lose any of its ‘je ne sais quoi’ (an intangible quality that makes something distinctive).
There was an experiment done by RoastBusters that evaluated the quality of a roasted fresh coffee after a month in an airtight container, a plastic container, and a valve bag. The three different containers then went into three storage areas: the cupboard, refrigerator, and the freezer. To my surprise, the coffee that retained its flavor, aroma, and fragrance to the fullest extent, according to the study was the coffee that had been stored in plastic ware in the freezer (Zollman, Kathi).
Confirming this method of storage, Mr. William, a friend I know through Don (Bald Guy), also stores his fresh coffee in an airtight container in the freezer and only grinding what he needs for a pourover...he swears by it! So, here are my recommendations to you:
1. Buy only what you know you will use within that general shelf-life period.
2. Store your fresh coffee in a plastic ware or an airtight container in the freezer to ensure your fresh coffee.
3. Grind only what you need to make your morning cup.
4. Sip slowly, and enjoy your fresh coffee!
This coffee is sweet, balanced with chocolate and toffee, floral, cherry and cocoa. Excellent example of a high altitude, Costa Rican coffee.
Cup Score: 86 points Roast: Medium
From our friends at La Montaña Tarrazu Micromill in Santa Maria Dota, this Costa Rican coffee embodies the care and attention to detail that brings out the best in the coffees from the Valley of "Los Santos" region. This agricultural zone has perfected for decades the art of growing and producing a coffee that is considered one of the best int he world.
Costa Rica is a country of more than 50,000 coffee farmers, with 90 percent of them having small farms of less than five hectares. Costa Rica sends more than 60 percent of its coffee to specialty coffee roasters around the world. Costa Rica is celebrating 200 years of coffee production and, at the same time, experiencing a little revolution in production and quality that has excited the palates of coffee buyers and consumers alike. This revolution is taking place in the form of micro-lots of coffee, sometimes 50–100 bags, which have been meticulously tended, picked and processed by farmers with small plots of land.
Tangerine peel fragrance with a hint of cinnamon, medium body with a refreshing finish.
Cup Score: 85 points Roast: Medium
Leonela and Alberto own a single estate nanolot from Northern Tolima. For almost 30 years, this couple of caficultores have produced the best coffee in Agua de Dios township. Knowing that the key for quality lies within special care to each step of the process, they start from germinating new seedlings of selected trees in their own crops. And, of course, they follow the same precise protocols of processing. Going beyond their traditional craft, for 2017 harvest Doña Leonela and Don Alberto decided to selectively pick their varietals, adjust their processing and created this particular nanolot.
Delicate, creamy mouthfeel with a rustic sweetness and citrus note in the finish.
Cup Score: 85 points Roast: Medium
Burundi coffee bears a resemblance to that of neighboring Rwanda, in both cup character, and in the culture surrounding coffee. Their cup profiles can be dynamic and bright, with red fruits, berry or citrus, and with a great sweetness lingering through the finish.
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