A method for preserving green coffee beans by storing or packaging the beans in a nitrogen-filled low-oxygen-permeability container with at least one oxygen absorbent or scavenger. A method for preserving roasted coffee beans by storing or packaging the beans in a nitrogen-filled container that can withstand the pressure of the carbon dioxide gas released by the coffee beans after roasting, the pressurized container may include at least one oxygen absorbent or scavenger. And a method for establishing a vintage coffee system.
