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When it comes to packaging for coffee there are often three options you will see.

  1. Unsealed Craft

  2. Sealed Foil

  3. Gas-Flushed Sealed Foil


The first "unsealed craft" you may see in farmers' markets or even small scale roasteries. This type of packaging is often not preferred. It is a craft paper bag with possibly a greaseproof lining at the top. The coffee is easily exposed to oxygen. When storing coffee it is known that oxygen will cause staling. Staling directly impacts the flavour and aroma of these roasts. Those who use craft packaging will advise consuming the coffee within 7 to 10 days. Yet, for most coffee drinkers this is not an appropriate amount of time. The strongest benefit of using craft packaging is that they are often the most environmentally friendly choice.

An example of a craft coffee bag.

Photo by Manki Kim on Unsplash

Sealed Foil Packaging is what we use for

CTRL +ALT +DEL Coffee. We understand the importance of having fresh coffee (not stale). These bags have a one-way valve to release oxygen and carbon dioxide yet the will not allow oxygen to come in. This is important because oxygen is the exact thing you want to eliminate. Therefore with sealed foil packaging, you may get fresh and vibrant coffee up to a few weeks after the initial roast. That is why we also try to prolong the freshness of coffee by roasting it two days before delivering it. Besides, you wouldn't want to consume the coffee in the first two days anyway. This is because the coffee needs to off-gas (release large volumes of carbon dioxide). Although it won't harm you to consume before this, you won't have the cup of coffee we would like you to enjoy. We suggest you keep your coffee in our packaging or an airtight container. Both will have the same effect by keeping as little staling as possible. Both options can realistically keep coffee fresh no more than 3-4 weeks. Consuming after this time frame will still be safe, however, it will increasingly become more unpleasant


CTRL +ALT +DEL seal foil bag featured

The very last technique is the exact same as the sealed foil bag we use, however, a gas like nitrogen may fill the bag. This is to replace and completely eliminate staling until it is opened. This is hardly seen and is due to the expensive costs as well as unnecessary equipment. Honestly, it is effective but it won't last you any more days after opening. We like to keep the prices of our coffee as low as possible and at this time won't be using this style as we find it useless at our scale. 


Click on any of the options below to quickly learn about what you're interested in







sizing and grading


more coming soon...

Fun Fact

Every bag you purchase plants a tree!

All coffee is completely customizable

We provide coffee subscriptions


Our coffee comes in two sizes at the moment

  • 1/2 pound

  • 1 pound

You may decide on selecting smaller sizes because you won't use a lot and you care about coffee being fresh. Smaller sizes will cost more per 100g because of labour and roasting to your preference.

However, we do suggest you purchase our full pound bags if you do drink at least a cup a day. (Typically last 1-2 weeks for most people). You will also save money purchasing this way on all coffee.


Most people believe that darker roasts will either be more flavourful and even have more caffeine. Yet, the opposite is true, for the most part. The misconception was caused largely through poor advertising over a long period of time. 

The fact is; the lighter the coffee the more caffeine you have and the darker the coffee the less caffeine you have. The reason for this is because you literally roast the caffeine out of the coffee the longer it roasts. Therefore, if you want less, choose a darker option. 

Flavour also has been typically thought to come from darker coffees. This isn't quite true. For the majority of specialty coffee's, true flavours and characteristics are best enjoyed and explored through lighter coffees. 

What people do get with darker coffee is charring and burning; straying farther away from intrinsic flavours of coffee. 

Decaf coffee is made in two ways; firstly it is goes through special washes to get rid of as much caffeine as possible. Second, roasters are required to roast a darker batch to also roast the caffeine out. It is not always true that decaf coffee is completely decaffeinated. 


This section is under construction

Information coming soon...




Here is a list of different grind types that we offer and what they are for...

  • Wholebean: it's the bean itself, it has not been ground yet. You'll need to have or get a coffee grinder to prepare it for coffee. (Below will tell you how you should grind it once you receive our bags)

  • Fine: for espresso machines or sometimes stovetop Moka pots 

  • Medium: Pourover, Vacuum pots, and sometimes Chemex

  • Coarse: french press and sometimes Chemex's

Fairtrade: Idea is to support farmers and their families by providing fair prices. Currently, it is only required to pay $1.4 USD (not that much). Traceability of it getting to the farmer is sometimes hard to determine. It provides no incentive to actually improve coffee quality.

Organic: To produce coffee alongside nature, often improving soil health and sometimes improving coffee quality (taste). 

Rainforest Alliance: Ensures comprehensive farm management, biodiversity conservation, productive agriculture practices, and workers rights


This section is under construction

Information coming soon...


Coffee is one of those things that I have been studying for a long time. I cannot credit every source of information I've ever read. Mainly because I wouldn't know where to start. However, I will promise you that a good majority of this information originated from one of my favourite books "The World Atlas of Coffee" by James Hoffmann. If you've never heard of Mr. Hoffmann, he is pretty cool in my opinion and is well-educated about everything above and so much more. He has a website which you can visit here. He also has a book which you can buy here. If reading isn't your thing I would recommend watching him on YouTube here.

Sizing and Grading
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