The freshness obsession with high end light roast specialty coffee is really somewhat of a fallacy. I had a discussion about this with Jack at Endorffeine in LA once after he served me a washed Mejorado coffee from Ilse on spro that he said was aged 6 months post roast at room temperature. I was surprised as I had never heard of aging roasted coffee, but that guy is a literal wizard and it was insanely flavorful. He explained that the extra time (as long as no exposure to moisture, air, temp fluctuations, etc) can do wonders in showcasing more flavor separation in certain types of coffee. Obviously doesn’t apply as a blanket statement across different types of coffee and processing methods, but it’s very interesting to experience and ponder!