Vacuum Packing benefits

Coffee is known in the food science field as a shelf-stable product, this means that after roasting it does not spoil by enzymatic or microbial processes. We do understand the need for certain chemical processes and physical changes to take place after roasting, we vacuum pack our products on request at the optimum time to preserve the full coffee flavours expected and limit or prohibit any negative flavours occurring.

Vacuum pack in points

• A large selection of bag colours and sizes available.
• The coffee flavour is preserved for longer.
  
• The coffee is gassed off before packing to reduce the amount of pack inflation.
• A great way to preserver coffee over time by limiting oxides.
• Vacuum packing decreases the products physical form.