How long to rest beans before brewing

I roasted one 500-gram lot of a natural Ethiopian in five batches on the same evening and brewed it as filter and as espresso on days 1, 3, 5, 7 and 10.

Filter was good from day 3 and at its best around day 5. Espresso was gassy and sour until day 7 and kept improving until the beans ran out. I now label every jar with the roast date and two dates: "filter from" and "espresso from".