title_body: Roast Profile vs Rest Time, any connection?
upvoted_answer: This relationship is often discussed on coffee websites that I visit, such as such as http://www.home-barista.com and http://www.greencoffeebuyingclub.com. I have had a similar experience, although my roast times are much shorter than yours (typically 11-12 minutes total). 
  
  I roast 3-4 coffees each week. Based on my own taste buds, coffees that are roasted closer to second crack are ready much sooner. I measure the length of time that I roast from the start of first crack. Here are some of the timing / aging notes for my recent roasts
  
  
  Gedeo Worka 2014 -  roasted to 1:45 after 1st crack, ready for drinking after 4 days
  Yirga Cheffe Beriti 2014 - roasted to 2:15 after 1st crack, ready for drinking after 4 days
  Rwanda Abakundakawa 2014 - roasted to 2:15 after 1st crack, ready for drinking after 4 days
  Sumatra Gayo Mountain 2014 Bener Meriah - roasted to 3:00 after 1st crack, ready for drinking after 3 days