Last week my co-workers and I had the opportunity to cup two Bourbons at El Carmen Estate, Ataco, El Salvador. We didn't know it at the time, but they were the same coffee. One of them had been rested 15 days in parchment, whereas the other had been rested a full 45 days in parchment. We rejected the 15 day as grassy, dirty, and inarticulate. We loved the 45 day. It was crystal-clean with bright, clear acidity.
In Guatemala we cupped a number of coffees that were at various stages of rest. At the end of the day, we decided not to buy any coffee on the spot, but to note which coffees we liked and wait for rested, landed samples.
What are your experiences with this? Has anyone bought coffee at origin that tasted drastically different when they received it? Thoughts?