Fresh-roasted flavor depends on more than the roast
Unroasted coffee beans are each encased in a layer of “parchment” – a loose-fitting translucent skin. The parchment layer is kind of like “nature’s Tupperware.” It keeps the unroasted coffee beans fresh for about six months.
When the parchment is removed, the bean is exposed to atmospheric elements that reduce its shelf life.
The problem? The parchment layer is always removed from unroasted, green coffee before it’s exported from its countries of origin. That’s why the coffee sold even at upscale coffee bars in non-producing countries is often stale. The beans simply sit around too long before they’re roasted.