A product name alone is not enough to assess coffee freshness. Link roast date, packaging and supplier storage instructions to the lot.
Record each lot
Write down product and lot, roast date, supplier instructions, package condition, receipt date, storage location and first opening time. Photograph package damage or suspected odour transfer with the batch number.
If you monitor warehouse conditions, record the point and instrument too. Mark areas exposed to sun, damp flooring, odorous neighbours or temperature variation on a sketch; one reading does not represent the whole store.
Rotate stock by product date and supplier instructions. Do not assume roasted and green beans have the same storage needs; check technical information for each product separately.
For aroma or packaging complaints, review lot, date, pack and warehouse records together. Follow current product conditions and authorised quality procedure for sale or disposal decisions.