You can likely get more out of not keeping the beans in the “open” (large hopper) than you could get out of wetting them. Assuming good quality beans, rather freshly roasted.
That being said, the best coffee I've had was Ethiopian style, roasted dark and brewed right in front of me with no rest.
This allows me to waste less coffee and less time dialing in shots because each week’s worth will be very close in required grind setting to the previous week’s.