why we rest every coffee two weeks

Freshly roasted coffee is full of carbon dioxide. For the first days after roast, that CO₂ fights your brew water, producing uneven extraction and a hollow, sharp cup. Resting lets it escape.

We ship the day after roasting so you control the rest. For filter, we like two to three weeks off roast for most of our coffees; naturals often keep improving past a month. The roast date on your bag — and in the roast log — is the honest reference point.