I’ve never bought into claims that all robusta coffee was inherently bad. And you shouldn’t either. My experience indicates that when we start applying more quality controls - actively experimenting and trying and improve the product rather - we start seeing some startlingly good coffees.

[Photo by Hacienda Denise in Ecuador, a specialty robusta coffee coming to Paradise January 2017]

Warm or moist environments will accelerate the loss of volatile compounds and dramatically shorten the shelf life. Freeze your coffee only in high-barrier containers, and never refrigerate.