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We always have and will continue to ensure proper sanitization procedures.

We always have and will continue to ensure proper sanitization procedures.



Dark Roasted Coffee can be hard to come by. There are a few reasons for that; Dark Roasted Coffee has a much shorter shelf life than light roast. Also, Dark roasting is a much more tricky process. It is really easy to mess up a Dark Roast. Whereas a light roast that was roasted a moment too long is still good, a really dark roast cannot be roasted even a split second too long or it will be ruined and unusable. When you have a large roasting company, multiple employees and large roasting machines that can be very expensive. Also, dark roast tends to gum up machinery because many of the coffee oils are brought to the surface of the coffee bean.

Use by date:

Green coffee beans (what raw beans are called because they are greenish) are pretty stable, they have a shelf life of a couple of months under good conditions, but roasted coffee (light or dark) is only good for a matter of days. In the case of dark roast, about 15 days, and longer for light roast. Roasted Coffee should have a date on it so that the consumer knows what quality they are buying. Even in an airtight container, under the best conditions, the very volatile flavors that are the best tasting, change in bad ways over time. Flying Church Coffee limits using their roasted beans to the ideal 2 to 15 days. When you buy our beans they are stamped with a Use By date to assure the freshness of the beans you paid for. 


Arguably the best way to buy roasted Coffee beans is by Subscription. In this way fresh beans are delivered directly to you every two weeks so that the pleasure of fresh coffee is a high point of every morning. Flying Church Coffee offers subscriptions for our signature DEEP DARK ROAST beans. We will send you a fresh bag(s) every two weeks. The cost of shipping is low and the beans are carefully roasted and packaged fresh from the roast and sent out immediately with a Use-By date stamped on them. you should have about 13 days to use the beans and the amount of your subscription can be adjusted if you need more or less. Ideally start with one bag (1/4 pound) and increase as-needed. ¼ pound every two weeks might be enough depending on how you brew and how much you drink.


Dark roasted coffee is NOT an acquired taste. Although some coffee snobs turn their noses up at Dark Roast it is less bitter and more rich than lighter roasts. Have you noticed a sour taste on the sides of your tongue after having some coffee? That is likely due to it being old. Have you found coffee to be too bitter? Light roasts are generally more bitter. Every roastery has what they call a dark roast but usually that just means darker than their light roast. A real Dark Roast should be shiny. When you see that shiny, oily surface you know that you have a Real Dark Roast (also known as Italian Roast). The oil surface also shows you that it has not been sitting around too long because in just a matter of weeks the oily shine disappears. That oil is the “fat” of the coffee bean and is the best part of the coffee. It is the part you love to drink. About 20% of the public has very little sensitivity to bitterness. For those people light roast may be preferable. With a low sensitivity to bitterness other flavors are sensed. That is what people are talking about when they describe flavors in the coffee that you don’t taste. Another 20% are so sensitive to bitterness that even a small amount is disgusting. The other 60% taste bitterness and for them it is unpleasant and hides the better flavors of coffee. All told about 80% of people prefer coffee that is not very bitter and for them Dark Roast is preferable.

Both the Flying Church and Flying Church coffee would not have been possible without Ivan Cajas who managed the business and was involved with every decision. Ingrid Oviedo was similarly involved with every decision and design made everything possible. Rob Walsh similarly worked for years restoring the church and building the coffee house while advising on food service matters extensively. Antonia Bellamy-Talbot worked on the steeple and the coffee house roof and designed the trim on the coffee house. Her slate roofing skills were already well developed as a 17 year old. Madeline Millerick & Jeremy Springtube also helped with both the church and the coffee house. Thanks to the great contracting families of the Berkshires who’s high quality work and assistance are beyond what anyone has the right to expect from a contractor. The WILKENSON FAMILY, the HENRY’S ELECTRIC FAMILY, the DON DAVIS FAMILY, the LARMON HOUSE MOVERS FAMILY, the CARLSON PROPANE FAMILY. Joe Martinelli, Tim Webster, Bob Dearstyne. Many thanks to Pittsfield Coop Bank who was an important partner in everything and was willing to bet on Great Barrington and the restoration of an old church. Thanks also to Thomas Carmody for help navigating the arcane gauntlet of Massachusetts regulations and Damien Lolos who advised on financial matters. Thanks also to all the people who buried their own private time capsules under the entrance of the Flying Church, 20 feet down.