I was happy to find this graphic, which quantifies what I've been telling people for some time (based on the training provided by my friend Sal at Lavazza). I will be adding this to my coffee care page as soon as I can.
What is geographic about this? The answer: the roasting and the grinding should take place as close to the brewing and drinking as possible, and no form of storage will make very much difference. Locally roasted coffee, purchased in small quantities (or roasted at home) and ground as needed will be much fresher than coffee stored long-term, even if that coffee started out as one of the best.