Freshness starts where coffee is grown.

While importing our first shipment of coffee we realized that our unroasted coffee may actually be the freshest in the US. We harvested it on June 9th, flew our beans to the US, and two-day shipped it to Sacramento.

This begs a few questions: Does freshness matter? Could a professional tell the difference between beans that are 2-4 months old, vs two weeks?

In Colombia growers would never consider using beans that were a few months old, why? and why is this the standard in the US?

Ok, that's four questions. Here's some data that I found published by Counter Culture Coffee..

<https://counterculturecoffee.com/blog/our-coffees-exploring-freshness>

How do you measure freshness in unroasted or green coffee?

"The way a coffee is picked, processed, dried, stored, and shipped has a huge impact on the longevity of the green coffee based, measured by the degradation of the flavor of a coffee over time. For instance, our coffee department is finding that one of the most crucial aspects of green coffee stability over time is that it be dried to a moisture content between 9.5–10.5%. This and other factors help the unroasted coffee remain stable and free from the negative effects that too much moisture can cause, such as mold or physical degradation. Ideally, it is best to roast coffee as soon as possible after it arrives from origin. In most cases that means the coffee will be used within four months of arrival.' - CounterCultureCoffee