In order to protect the aroma of freshly roasted coffee and preserve it for as long as possible, we pack the beans in an aroma-tight manner for about 2-5 days after the roasting process.
Depending on the degree of roasting, the roasted beans have the property of developing more or less gases, which can cause the packaging bag to swell and even burst.
This is where the aroma protection valve comes into play. It ensures that such gases escape effortlessly and at the same time the contents of the coffee bag are optimally protected from external influences such as air, oxygen or other undesirable smells and aromas.
