Caffe Fresco roasting wizardry

The Daterra rant, it turns out, had less to do with the actual origin than the man behind the wheel so to speak. It also turns out that this particular batch is not 28 days out of roast; but 34! Amazing yet true.

Caffe Fresco roaster Tony Sciandra describes his roasting technique as encasing each and every bean with a sugar-brown enamel. What this apparently boils down to is roast batches that are essentially unusable for 6 days of degassing, as opposed to the normal 2-3 days. The upshot to this, obviously, is that the usable duration of the average bag exceeds most everything else. I think Tony should be knicknamed "magic fingers" because he's doing something to coffee beans that is heretofore known as impossible by my account.