A few basic, widely-agreed practices for handling green coffee before you roast it, and roasted coffee after — nothing exotic, just the fundamentals that make the most difference.
Storing Green Coffee
Keep green coffee in a cool, dry place, out of direct sunlight, ideally in a breathable bag rather than sealed airtight. Green coffee is far more stable than roasted coffee and can hold well for months in reasonable conditions, but humidity and heat are still what shorten its life fastest.
After Roasting
Roasted coffee stales much faster than green coffee. Many roasters let a fresh roast rest for a day or two before brewing, since flavor right off the roaster can taste different than it does after resting — how long to rest is partly a matter of taste, so it is worth experimenting with your own batches rather than following a fixed rule.
Buying in Smaller Quantities Helps
One practical reason to buy green coffee in smaller amounts — we sell from 1kg — is that it is easier to roast through a bag before it ages than to store a large quantity for months. See our available varieties to find a size that matches how much you roast.