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I think maturing is a thing with traditional Italian roasting isn’t it? That bell curve between resting, ideal, and staling / decline is a lot broader. The robusta harshness mellows but it still stabilises the blend.
Stevethecoffee-
Makes sense... they certainly don't seem to budge much. The only one I've actually tried back to back, new vs old is Lavazza Super Crema, which for a hot minute was getting punted out on Amazon for 12bucks a kilo. Didn't really notice any difference.
Anyways, got the rest of the Mokaflor Oro to bash through first. Might have to give the espresso tonic a go later, I reckon it would be handy in that.
Jung
I've just ordered 2kg from Saka Caffe in Napoli direct. Bit expensive with the shipping but fun hopefully - trying the Classic Bar (60A / 40R) and the Crema Bar (40R / 60A.) I'm interested if fresher beans make a big difference. Obviously not a like for like comparison, but the Passalacqua Mehari we liked was around a year old from the importer in the US.
https://sakacaffe.it/?lang=en
I'm trying to persuade a mate here to take a some so we make a score from Toraldo too. Don't like to keep more than a few kgs on hand, personal like...