Roasting & Freshness
Most coffee companies ask you to take freshness on faith. This page is the alternative: where your coffee is roasted, when it ships, and how long it stays good. If any of it stops being true, we’ll change this page.
Where Your Coffee Is Roasted
Every Cozy Notes order is roasted to order in Temecula, California — one of the most respected specialty coffee regions on the West Coast. We select every lot, calibrate every roast profile, and decide what earns a place in the lineup. Temecula is also where every bag ships from, straight to your door.
Our office is in Orlando, Florida. That’s where we taste, choose, reject, write, and answer your email.
What We Actually Do
We curate, and we take responsibility.
- We choose. Dozens of specialty-grade lots are available to us. Most of them aren’t on our site. The ones that are earned it.
- We describe accurately. Origin, altitude, varietal, and process on every product page — the real numbers, not vibes.
- We answer for it. If a bag disappoints you, you email us, and we make it right. Not a form. Us.
We are a small company that picks excellent coffee, tells you exactly what it is and where it comes from, and doesn’t hide the parts that aren’t glamorous.
How Roast-to-Order Works
Nothing is roasted before it’s sold. Green coffee is stable for months in storage; roasted coffee isn’t. So your beans get roasted after your order exists, not in anticipation of it.
- Roast days: [[CONFIRM: which days orders are roasted]]
- Order cutoff: [[CONFIRM: cutoff time and timezone to make the next roast]]
- Ships: [[CONFIRM: same day as roast, or next day]]
The Freshness Window
Fresher isn’t automatically better. Coffee releases carbon dioxide after roasting, and that gas fights even extraction. There’s a window.
- Days 0–3 — resting. Still degassing. Espresso gushes or channels; pour-over foams up and tastes thin. Wait if you can.
- Days 4–21 — the window. Aromatics intact, CO₂ settled. This is what we’re aiming to land in your hands.
- Weeks 4–6 — fading. Still good coffee. The delicate notes go first — florals and bright acidity flatten toward generic sweetness.
- Beyond — stale. Not unsafe. Just no longer the coffee the farmer produced.
Ground coffee runs that entire timeline in days, because you’ve multiplied the surface area exposed to oxygen. If you buy ground, brew it within about a week. If you want the full window, buy whole bean.
How to Store It
Airtight, opaque, room temperature, away from the stove. That’s the whole list.
Don’t refrigerate coffee — a fridge is humid and full of odors, and beans absorb both. Freezing genuinely works, but only if you portion into airtight single-use amounts first and never thaw and refreeze the same bag. Condensation on warm beans is what ruins them.
What We Won’t Claim
We’re a small company. Some things bigger roasters can promise, we can’t:
- We don’t own farms and we don’t buy green coffee directly. The sourcing relationships behind our lots are upstream of us. The origin details we publish come from those relationships, and we pass them to you unchanged.
- We can’t publish per-lot price transparency the way roasters who import their own green coffee do. We’d like to. We’re not there.
- We don’t promise same-day shipping. Roasting to order means waiting for the roast. That tradeoff is the entire point.
If there’s something this page doesn’t answer, ask us and we’ll either answer it or add it here.