Buy the freshest roast you can
Start at purchase: prefer whole bean with a visible roast date, and favor roasters who roast to order — Klatch roasts its Don Julian Geisha only on scheduled Mondays and says so explicitly, shipping the freshest coffee its model allows. Most Panama Geisha is roasted light, which holds florals longer than dark roasts do, but no roast stops staling: plan to finish a typical 170–250 g bag within two to three weeks of the roast date.
Everyday storage
Keep the beans in their original sealed bag or a similar airtight container with a one-way valve, at room temperature, away from light — a cupboard, not the counter. Squeeze excess air out after each opening. Don't store in the fridge: the temperature swings and moisture of daily open-and-close cycles are the problem. Grinding per brew, not in advance, matters more at this price tier than almost any gadget.
Freezing, done safely
Freezing works for coffee you won't finish in time — and the risk is condensation, not cold. Freeze the beans airtight (original unopened valve bag inside a zip bag, or portioned doses in small airtight containers), and let each portion come fully to room temperature before opening it, so water never condenses on cold beans. For the small formats Panama coffee comes in — 100 g editions, 170 g bags — a common practice is to freeze half on arrival and drink the first half fresh. Label the freeze date; roasted coffee is best consumed within a few months of freezing, not years.