If you take a look on the back of our packaging you'll see the roast date but you'll also see a recommendation to rest your coffee for at least 14 days. So what's the deal? Well let us try and explain.
Whilst roasting coffee CO2 and other gases form inside the bean. After the roast, the coffee will slowly start to degas (you've probably noticed the valve on the front of your packaging, well this is to allow the CO2 to be released from the bag). Due to the lightness of our roasting we find that it takes a lot longer for the gasses to escape the coffee beans than it does on a darker style of roast. This means that the longer you leave your coffee resting, the less CO2 will be in the beans.
We have found that a minimum of 2 weeks resting really gives the coffee time to degas and in our opinion makes the coffee exhibit true clarity of flavour with a more balanced cup. The amount of CO2 present in the first 2 weeks after the roast seems to make the coffee sharper, less clear and effects extraction. After 2 weeks the flavours become brighter and more pronounced. If brewing for espresso we would recommend resting the coffee even longer, maybe even 3-4 weeks. This makes extraction easier and boosts the natural sweetness of the coffee.
We encourage you to experiment with resting our coffees and see the results for yourself. We've even had examples of coffees pulling beautifully as espresso 3 + months after roasting. The most important thing is to leave the coffee sealed in its bag until you want to use it. This keeps the beans from oxidising which will eventually lead to the coffee going stale. That's why we only sell beans in 250g bags, so you can keep your coffee as fresh as possible.
If you have any questions about resting coffee, don't hesitate to get in touch.