During a session last week I roasted up the last of a fruity gesha from Peru at a really light roast to try and bring out the punchiness. After cooling I dumped it into an Airscape canister in the garage and left the lid off to let the beans really cool down while I finished the rest of my roasts for the day. Needless to say I TOTALLY FORGOT that I left them in the garage with no lid on completely exposed to the ambient air for an entire week.
I started up a roasting session this evening and looked over to discover my mistake and thought that the prolonged exposure to oxygen would have destroyed the 1200g of roasted goodness. Instead of tossing them I decided to brew up an Oxo Zuppa to see how badly they were degraded. To my surprise the brew was bright, acidic, fruity and zesty! 
Like many of you, I’m always trying to limit roasted bean exposure to oxygen until the last possible brewing moment with bags, canisters, vacuum sealers, etc. My mistake has be interested on to what extent that is true? Just for ground beans? Are whole beans more tolerable? Would this roast have been insanely. delicious had I not made that mistake and now it’s just a dang good brew? 