One of the best drip cups of coffee I have ever had was a Colombian that went from the cooling tray of a Probat, to the grinder, and into a Bunn commercial brewer. vacuum packing does harm and no good if the beans started out fresh. If stale to begin with, then it will still pull oils to the surface and if nothing else, will be a sticky mess. Oxidation has been shown to be the culprit, but it is nearly impossible to prevent. The exception is freezing and most effective is deep-freezing. Many who have used a can of Illy whole-bean can attest that it tastes basically fresh when the can is opened and then taste weeks old the next day. Air was let in upon opening. And don't get me started on the claims of the Friis which I reviewed HERE. I quote and reference a number of articles related to the topic in that article which may be of use in answering the question.
air, temperature, light and moisture will all destroy coffee. A vacuum seal is good if you do not intend to consume your coffee fast but if you are going to plough through your beans storing them this way is not so necessary.
You can store the beans in the fridge and freezer as long as the beans are in the vacuum tight container. I do not put beans in either of these places. Cool dry place like the pantry is good. In shade.
I just keep mine in the bag, seal it and put it in the shade.
"A good cup of coffee starts with a seedling." Snaggle.
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