When coffee is roasted, gases form inside the bean. After roasting, gases (mostly carbon dioxide) start seeping out. When coffee is a few days old and very fresh, a bulk of the carbon dioxide formed leaves your beans. During this time, CO2 escapes so quickly it negatively affects the flavor of your coffee by creating an uneven extraction. This degassing process is the reason that we start shipping our coffee the day after the roast date in an air-controlled, sterile bag.