Specialty coffee industry is obsessed with freshness. We care about fresh, seasonal green coffee, minimise environmental factors influencing the shelf life of roasted coffee, sort it by roast date, grind to order etc. Most importantly we try to explain the importance of freshness to our customers. There's lots of reasons for that. However sometimes it can backfire as coffee can taste great even months after it's been roasted. In this episode I discuss the qualitative differentiation between specialty and commercial sectors, origins of shortening the path between roaster and consumer and pinpoint interesting phenomena that surprise seasoned coffee professionals.
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