Coffee releases CO2 for one to three weeks after roasting — which is why a bag brewed the same day it was roasted often tastes flat and one-dimensional, not because the coffee is bad but because it hasn’t finished degassing yet.
We hold every roast for a minimum rest period before it ships, longer for darker roasts, which degas faster and can go stale sooner too. “Fresh” isn’t “roasted yesterday” — it’s roasted recently enough to still be alive, but rested long enough to actually taste like what it’s supposed to.