For those of you that roast for sale what do you consider to be an acceptable shelf life? I try to roast only what I need for a week but there are times when that doesn't work out. How long would you let a pound sit on the shelf before you pulled it?

Sorry, disregard the question. Should have let my fingers do the walking first. Lots of information available.

But not a lot of agreement.

IMO, while most medium and dark roasts do best within a week; I've had aggressively light roasts that taste better after six.