Asked often, answered with numbers.

We roast Tuesday and Friday and the courier collects within 48 hours. In Romania you typically open the bag on day 3–4 from roast; in the EU, day 5–8 — inside the 7–21 day window we recommend for espresso.

Whole bean keeps its aromatics for weeks; ground starts fading in hours. If you have any grinder, choose whole bean. If not, tell us your brew method at checkout and we grind to match it — V60, moka, espresso and French press take four different settings.

Squeeze the air out, close it tight, keep it dark and cool — not the fridge. Optimal taste holds to about day 30 from roast; after that it fades politely rather than spoiling.

Yes, from your account, until 48 hours before the next roast day — skip a month, pause indefinitely, or swap the origin. No phone calls required.

Across the EU with DPD/GLS, 3–7 working days, free over €60. Each bag still carries its roast date, so you can check the window on arrival.

Yes — that is half of what we do. Volume pricing from 5 kg/month, barista training included, NET 30 payment. Start at the B2B page or ask for free cupping samples.

Visa, Mastercard, Apple Pay and Google Pay through Stripe. Wholesale partners pay by invoice, NET 30.

Usually it is the recipe, not the bean. Start at 18 g in, 36 g out, 25–27 seconds. Sour: grind finer or raise temperature. Bitter: grind coarser or shorten the shot. The recipe card in the box covers the first adjustments.