Yes it will come in one 5lb bag. Repackage into containers that you will pull out once from the freezer to consume, I like mason jars, and let sit until ambient temp before opening, do not re-freeze.

It comes in a 5 lb. Ziploc bag labeled with the roast date, and I got mine 2 days post-roast. The site says the best way is to vacuum seal it. If you can't do that, Jeff, the roaster/owner, told me to at least double bag it, especially if you have a frost-free freezer that sucks the moisture out. I put mine in several mason jars, packed full, no vacuum packing, and a couple of weeks later it's still delicious. I then take out a quart jar and go through that, enjoying its maturation as I drink it. Don't refreeze if you can avoid it. Freeze it right when you get it except that which you want to allow to mature. Jeff says it peaks at 7 - 10 days but is ready for espresso at day 4. Some people here will brew it non-espresso right after getting it too.

Boldjava wrote:I just drilled through a pint jar of RBird, prepared just as Dr G suggests. The crema was spectacular, as was the coffee in macchiatos and Gibraltars. I couldn't discern had been frozen.

And "drilled through" is a good way to put it. I've already gone through about half of mine and enjoy having a large quantity of a high quality blend for dialing in barista skills, such as they are!