Rob1 Could it be coffee quality is lower than it was a few years ago - perhaps because roasters need to cut costs to keep running. Perhaps because of growing conditions. Perhaps because of fancy processes being used on a low quality coffee to bump up the price?
I tend not to think so, even the longer rested coffee I didn’t get on with, is from a roaster who sells high quality beans, from farms that I see represented by a lot of the well thought of roasters. Coffee from farms that have given me delicious cups, at similar pricing, within a week/10 days of roast. Plus, if it is a cost cutting exercise, it the most poorly conceived one I can imagine - it’s the easiest thing in the world to buy cheaper coffee than these.
The first roaster I was aware of, suggesting month long resting, said they did so after noticing that the coffee really, “opened up” after this time, when roasted on their hybrid hot air roaster. I did find one of the several bags I had from them improved from further resting, but I’d really rather buy coffee that doesn’t need it.