farm and varietal. So coffee isn’t just from Guatemala, it’s
bourbon beans from Finca el Injerto; sometimes, coffees are
even are labeled by latitude, longitude and elevation.
good roasters reflect what’s available rather than keeping
beans in storage. For example, the harvest in Brazil starts in
May, which means by late fall the new South American crop is
roast. Rather than mask coffee’s distinct flavors with a dark roast
profile (a longstanding practice by many),now roasters are using
a light hand with their well-sourced, seasonal coffee. You want to
some say within seven days, others allow for up to two weeks.
(By comparison, it’s not unusual on supermarket shelves to find
coffee six to nine months old.) New York Times Oct. 29, 2011