The experts in the field are wary to put a definitive time frame on 'freshness' because there are many variables at play (and a lot of product to sell). Here is a good overview: https://www.seattlecoffeegear.com/blog/2016/06/26/long-coffe...

I will grant that not very long ago, the fear of coffee going bad pretty quick was probably valid. But today packaging systems available to even the home roaster allow you to flush oxygen, displace C02, and/or vacuum seal.

I am not trying to argue that flavor stays the same for several months. But I call marketing BS on the warning that you have a week from when your beans were roasted to either enjoy them or to suffer the consequences.