Coffee in Aromatic Equilibrium Phase

Specialty coffee does not express the best of its characteristics immediately after roasting.
Over the following weeks, the aromatic profile evolves: the pressure of residual gases decreases and sensory perception tends to stabilize, making the cup more consistent, legible, and balanced across different extraction methods.

In this section, you will find coffees roasted over 30 days ago, which are in an advanced aromatic equilibrium phase: products that are still qualitatively intact and fully enjoyable, but outside the time frame we adopt for our standard sales.

For this reason, we offer them at discounted prices, without any compromise on the selection of raw materials, roasting, or product traceability.