Had some samples of dark roast coffees laying around and have been tasting them over several weeks. Some were stored at room temperature and others frozen. Interesting to see what qualities are retained over time. Basically I am tasting for staleness. The coffee bean begins to oxidize and absorb oxygen.
The first qualities to fall off are the soft fruit and floral qualities of the coffee. Over a few weeks, the coffees begin to taste a bit edgy, rough and woody. The acidity becomes harsh and body is still present. Since these are dark roasts, this seems to carry certain qualities, but the subtle flavors begin to fade.
Some of the frozen samples were from over two months and they retained their quaility pretty well for a few tastings and then fell off soon afterward.
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