While I don't agree with everything Matias is saying ... I have my own theory from being in the industry for so long and working at several roasteries. I believe that marketing and aroma are definitely part of the equation, but I also think it could be a sort of ignorance on the store's marketing or research team that probably had someone checkout roasters and see how they handle their fresh roasted coffee. Roasters usually keep the beans in an open air container for 24 to 48 hours, depending on the bean/roast, so that the beans can "de-gas". If you don't give the beans time to de-gas and you seal them in a container, that gas can actually cause the beans to become more bitter or acidic. My theory is that "researchers" from grocery stores have seen the freshly roasted beans in open containers and figured "Well, these are the professionals and it's how they store it" ... not realizing that they've only seen part of the process. But I could be wrong. The last roastery that I worked at, CaffeCalabria.com, would give tours of our facility (and we had a cafe attached to it) and we would get that question all the time ... "why do you guys have the beans out in the open?" ... answer, because all the beans you see here are fresh roasted and must de-gas, but if you look over here, we have all the beans in closed containers because they've already properly de-gassed.