After roasting, our beans are packaged using a special proprietary packaging system that removes oxygen through flushing with inert gases. Coffee in standard packaging typically goes stale within 2-4 weeks - about the amount of time it takes to reach store shelves. Laird Superfood coffees, by contrast, will remain preserved and fresh tasting unopened for six months. 

Our proprietary inert gas process reduces oxygen content to 0%, where other industry standard nitrogen flush systems only reduce O2 levels to 3.5%. This little bit of oxygen makes a world of difference to freshness. We go the extra mile and expense to ensure you are getting the best, freshest coffee possible.