…less than 24 hours – excellent turnaround.

Freezing vaccuum packed green shouldn’t cause a problem as the moisture bearing air would have been removed. It would, of course, be necessary to defrost before opening the bag.

Steve, it would seem using a material that does not retain moisture or taint the contents is advantageous even without vacuum sealing. I am particularly interested in your ongoing thoughts about the effects of vacuum packing compared to simply using modern materials to transport/store the greens without employing a vacuum seal

That’s it Mylar packing. Freezing worries me a little as any moisture from condensation I worry could damage the coffee. But if George Howell thinks it is the way forward then there must be some really good theory and science about it. I guess its got to be done correctly and there is more to be done before it comes mainstream.

I really do think we are in the dark ages of green coffee packaging, and coffee shipping and I think its great someone is taking the first big step.

I’m sure there will be more about this.

Steve

Hi Stuart, I’ve found the Daterra fades quickly (this is both in the jute and the vac packs) not sure why, I’ll be interested in your thoughts on the Bruzzi.

Filip I hear about everything I’d love to know the science why it tastes different. So envious of your Brazil trip!

Happy new year to all three of you

It was a big diffrent in taste when we tasted a compared the coffees in Brazil at the CEO with the vack packed coffees. How did you here about it?

How was new year?

kind regards
/Filip

After growing up re-stacking over-loaded pallets of coffee I can immediatly see a selfish benefit from this packing system.

It will be interesting to see how these coffees age in the vaccume packed bags and boxs. I spoke to Luís Pascoal of Daterra in Seattle a good year and a half ago and he seemed to think that the coffee had sweetend slightly(for the better) season on season. I think they are on their third crop packed like this now, correct me if i’m wrong.

We have some bruzzi which we bought about a year ago and are keeping to see what happens, hopefully a beautifully sweet single estate espresso will brighten up these dark nights.

Stuart Lee / Mentness