Packaging is the only part of your coffee that customers judge before they taste anything.
Kraft reads as craft. It photographs well, feels tactile and suits provenance-led brands — but kraft alone is not a barrier material, so it needs an internal liner to protect the coffee.
Foil-lined structures give the strongest oxygen and light barrier, which is what actually preserves aromatics. Matte and printed finishes mean you no longer have to choose between performance and looking premium.
Whatever the outer material, two things are non-negotiable: a one-way degassing valve so freshly roasted coffee can release CO2 without letting oxygen in, and a resealable closure so the customer's third cup tastes like their first.
Recyclable and mono-material structures have improved considerably and are worth specifying if sustainability is part of your positioning — just verify the barrier performance rather than assuming it.
Kraft on its own isn't a barrier, so the liner does the work. A properly lined kraft bag performs well; an unlined one doesn't.
Yes. Freshly roasted coffee releases CO2, and without a one-way valve the bag either swells or has to be degassed before packing — which costs freshness.
If sustainability is genuinely part of your brand, yes — provided you confirm the barrier spec rather than assuming parity.
It depends on structure, print and run length more than on material name. We'll price the specific options you're choosing between.
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