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Approximately eight weeks after roasting, provided they are stored airtight and cool.

Yes. Many farmers work on a small scale, use sustainable methods and experiment with fair trade and alternative processing methods.

Light roast coffee is lightly roasted, has a higher acidity and fruity, floral aromas. You taste more of the origin and variety of the bean.

Especially suitable for filter coffee (V60, Chemex, Aeropress) and cold brew, as these methods beautifully highlight the fresh and complex nuances.

Yes, but it requires more precision in grinding and extraction. The result is a vibrant, fruity espresso that differs from the classic Italian style.

Approximately eight weeks after roasting, provided it is stored cool and airtight. Grinding fresh just before use gives the best result.

Medium roast offers the perfect balance between the fresh nuances of light roast and the deep intensity of dark roast. You will often taste caramel, chocolate, nuts, and a hint of fruitiness.

Virtually all methods: espresso, filter, French press and milk coffees. Medium roast is the most versatile roast.

Yes, because the profile is round and balanced. Medium roast is therefore ideal for daily use and for coffee drinkers who do not like their coffee too acidic or too bitter.

Just like other roasts, about eight weeks after roasting, provided they are stored airtight and cool.

Dark roast is intense, full-bodied and powerful, with flavours of dark chocolate, nuts, caramel and sometimes a smoky finish. The acidity is minimal.

Especially for espresso, cappuccino and latte. The full body and low acidity make this roast ideal for strong coffees and milk-based recipes.

Dark roast can taste more bitter than light or medium roast, because the roasting is more intense. Many enthusiasts actually appreciate that classic, powerful flavour.

About eight weeks after roasting. Because oil appears on the surface, a dark roast is often slightly more sensitive to oxidation: storing it in an airtight container is therefore especially important.