I roasted a couple batches of this coffee last Sunday. The roast charts have gone missing. If I find them I will update this post.
The roast profile was similar to the profile I used for the Ethiopian beans. Since this is the first time roasting this bean I will use another profile as a place to start. The beans were roasted a little past first crack producing a city+ roast.
After sitting for six (6) days I brewed some of the coffee in a French Press. The taste is very smooth but lacks any exciting flavors. There is no nuttiness or body in the middle of the drink. The finish is also very smooth and mild. This would be a good coffee for guests who are not avid coffee drinkers since it is not very strong.
