You're right about freshness thing - but the words 'long shelf life' set off alarm bells in my head. I'd steer clear of Lavazza, but then I'm just a wanna-be home barista. There's big arguments about freshness, how fresh is too fresh, when is coffee stale and all that. To my tastes (and remember, this is entirely personal) I prefer coffee that came out of the roaster a few days ago. Some cafes here have that as standard, others let it rest for two weeks - which I find flat, bland, and a bit boring. But that's just me! The other thing I'd recommend (from my non-experience in this field) is finding a roaster who'll work with you - ie, one who is happy to work with you in making a blend that you (and your customers) will like, one who will give you good feedback and advice and all that, rather than one who just tells you how it is, without really answering your questions. I have no experience, but I know roasters who wil do that - unfortunately for you, they're in sydney. Good luck, if I'm ever in FNQ, let me know where you are and I'll pop in! ps: Fresh_Coffee is sure to respond - he'll be full of great advice for ya. I'm just filling in til then!
