My sincere apologies I am coming in a bit late here and Rozi has already disposed off the coffee. Thought it will be good to share one or two things here. Where I come from specialty coffee brewing is just knocking in and we still have a few things to put into place to match the modern and fast evolving technics of getting the best out of great roasted coffee.
We mostly hand pack coffee In one way air valve bags a few hours after roasting and yet to get into nitrogen flushed tech stock value and consumption level has not justified the need for this, at least for now.
I hope I am right that if you control your storage room temperature of the beans - what ever packaging mode you choose from the two you may get away with great tasting coffee even in the third week of opening a bag.
Now why do we nitrogen flush our fresh roasted coffee beans? well everybody’s guess is as good as mine but I feel prolonging the shelf life comes on top of all the others. I have friends who buy quite some volume of great tasting coffee and travel with it home and the same tastes great to the last bag but only if one observes the prerequisites to ensure freshness.
So my point is if the coffee was nitrogen flushed, and stored in the right condition then it is worth trying it out and seeking a second tasting party’s opinion. If not then I am game we need to recycle the coffee other wise I feel the lesson we all learn here is to be extra careful in planning our par levels to ensure great coffee for the world anytime round the week. Most importantly protect the integrity of the product from roasting to the cup.