Jeff wrote:"Natural" processed coffees, those fermented in the fruit, tend to lose the strength of their flavor in a few days or a week after opening. This processing style is often chosen as the source of "fruit" flavor notes in medium and darker "espresso" blends.

Then I guess I'm a little "stuck" as I prefer Medium over Light roasts, but sad to say, despite the love of that "fruit" in this particular blend, I have to move on from it & find another ....won't say 'love' cuz it wasn't there, but a 'really like', but the shells for the price (not cheap) is a deal breaker. Deal breaker because the company basically said that was normal, so they either don't want to see the problem or don't get it or don't care. Not a good thing.