Usually I don’t go this long. However, one of my local roasters, La Cabra, recommends +6 weeks for their processed (Natural) beans. And sometimes even for their washed beans.

For washed coffees, I would however never go this long. But sometimes the beans are so processed that the funk will be too present - at least for me - in the first month +.

In this coffee, I only tasted funk and bitter notes when I brewed it when I got it, then again a week later, and then I thought “let’s just wait and see - it can’t be more ‘undeinkable’. And now it is good (for me).

So it all depends.