As a barista in the tropics I learned this the hard way. Humidity sneaks in every time you crack a lid, and pre-ground stales faster than you think. Portion the big tub the day you open it. Vacuum seal if you have the gear or just squeeze the air out of zip bags. One portion lives in a small airtight jar in the pantry, the others live in the freezer. Scoop quickly with a dry spoon and shut the lid right away. This routine kept our staff coffee tasting bright all week even in rainy season.
