Coffee is at its best between four and twenty days after roasting. Before that it is still letting go of carbon dioxide; after that it slowly flattens.
So we roast everything on Tuesday, bag it on Wednesday morning and post it before noon. Order on Sunday and your coffee does not exist yet, which is deliberate.
It also means the roastery runs on one rhythm. Green coffee is weighed on Monday, the drum runs all Tuesday, Wednesday is bags and post, and Thursday is for the cafes. Nothing sits in a warehouse waiting for an order.