I love opening vacuum packaged coffees. The smell is really difficult to understand without firsthand experience (though I think the definition is synonymous to "fresh" in the dictionary). But thankfully, you don't need to smell the freshly opened bags to get a sense of how fresh these vacuum stored coffees taste. It costs a bit more to prepare this way, but in the end, this AB lot from Gachatha is worth the extra cost. Gachatha is the name of the factory, or wet mill, where members deliver coffee cherry for processing, and sorting before being delivered to the dry-mill where it is finally prepared for export. Gachatha used to be part of the much larger Tetu Farmers Cooperative Society ("FCS"), but broke away on its own almost 10 years ago. There are over 1000 small-holder farmer members, most with less than 200 trees - SL-28 and SL-34, French Mission hybrids produced by Scott Laboratories in the 1930s. The wet mill is located in the lower elevation area at 1300 meters, but coffee is grown up to 1800 meters in this region. This is an AB separation, the 15-17 screen bean size range.