We roast small, and we bake early.
Every batch of beans is roasted a few pounds at a time so nothing sits — you're drinking coffee that was roasted this week, not this quarter. Small enough to taste the difference.
The bakers are in before the sun. Dough that was mixed yesterday is shaped, proofed, and pulled out golden by the time we unlock the door — so the case is always full and never a day old.