Packaging
Coffee stays fresh exactly as long as its packaging keeps it that way. That is why we give packaging the same attention as roasting — from the valve on the bag to the seal on the box.
In short
Always packed fresh
We pack our coffee fresh, right after roasting — nothing sits pre-packed on a shelf.
One-way valve
The CO₂ from freshly roasted coffee escapes, while the air that spoils it cannot get in.
Zip closure
250 g bags reseal after every use — the aroma stays inside.
Protected to your door
A carton box and protective wrap keep the parcel intact all the way to you.
A box with a seal
Every order goes into an elegant kraft carton box, stamped with our mark and closed with a dedicated sticker. The box is not merely transport packaging — it is the first encounter with the coffee, and it was designed to be exactly that.
That is also why our parcels work well as gifts: exactly as they leave the roastery, they can be handed over as they are, with nothing to wrap.
Every box also holds a thank-you card — a printed note from the roastery. A small thing that costs little, yet says what matters to us: there are people behind the parcel, not a machine.
A bag that holds the freshness
Our Espresso and Arabica Selection coffees are packed in multi-layer doypack bags with a one-way valve. The valve lets out the carbon dioxide that freshly roasted beans release for days, while keeping air out — and air is what strips coffee of its aroma fastest.
The 250 gram bags also have a zip closure, so the coffee stays protected after the first opening until you finish it. The layers of foil shield the beans from light and moisture at the same time.
Ready for the journey
The bags are arranged inside the box so they cannot shift, and the parcel is wrapped for extra protection. The goal is simple: what you ordered should reach you in the state it left the roastery in.
The small things — how the bags are laid out, a cleanly placed seal, a neatly applied sticker — are what separate a parcel that was merely shipped from one that was packed.