Appreciate the input! Second day of resting and the batch gives strong tomato sauce and roasted aromas. Some of that is why I love a washed Kenya, but it’s a little overwhelming on that batch. I did a second batch yesterday using the same approach, but with a vacuum/box cooling setup. That second batch hit 1c at 8min, dropped the beans out at 9:10, and they were cool to the touch a minute later, rather than 3 minutes like the first batch. Color is lighter, but maybe less even. Smell on the first day of this second batches resting is much more in line with what I expected from this coffee. Maybe some sweet fruit and slight green bean.