⏰ The Hoffmann wrote a post revolving around the difference between staling of green coffee compared to roasted coffee.
I’m definitely in the “give me stale roasted coffee rather than old green” camp. I’ve had coffees months after roast that were still super delicious, and that’s without freezing or vacuum.
There’s definitely room to play here. A coffee roaster that receives green coffee and roasts it all when the coffee peaks, then stores it in a freezer until bought? I’ve heard of (and devised) crazier plans.