How much does cherry rest before pulping change the roast result later?

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I keep hearing more talk about cherry rest before pulping, not only fermentation after pulping. Some say short controlled rest can build more sweetness, others say it only adds risk. From roast side, can you really feel this difference later in the cup?

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I felt it on some washed lots. Not dramatic like process change, but sweetness and structure felt different.

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Can feel small change, yes, but easy to overclaim also. Sometimes what people call cherry rest effect is actually from drying difference.

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Good point. Without clean drying data, people can blame the wrong step.

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For me it shows more in texture than aroma. Roast curve also reacts a bit different.

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I would like more producers share exact resting window. Right now many mention it, but detail is missing.

How much does cherry rest before pulping change the roast result later?

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