I have experienced this a few times. I cup the coffee after a day or so of rest and it's is buzzing, popping, amazingly bright and yummy. But then after a week or two or rest, it looses that buzzing, popping, amazingly bright and yummy tasted and becomes more muted or balanced with chocolate notes. Any ideas on why that is would be appreciated. I'm guessing maybe the outside of the bean is roasted darker than the inside?
Here is roast graph for a bean that just did this. - https://roast.world/my/roasts/R0T3jFy99UW_DaH2LSQsP
