This coffee is quite light; I recommend resting it for anywhere from 2-4 weeks from its roast date for filter brewing and 5-6 weeks for espresso-style preparation (though you may wish to try it earlier to enjoy how the coffee changes and opens over time). In earlier stages, a grapefruit acidity will be present, which modulates into tamarind and stonefruit with more rest. As filter, I prefer a ratio of 1:17 using low-agitation methods of extraction resulting in 22-23% EY.