I looked back at your original post and there could be many reasons why there is a variance in bean colour when finishing the roast. With that all said you also mentioned it comes good after 2 weeks and that i feel is the main thing when roasting. If its good to you and those drinking it the colour difference may not be a big issue. I use this bean in most of my blends, purely because of the crema it creates. To me it also has a interesting taste which can also compliment a blend. I do find if i do go to second crack with this bean, it begins to get sheen to it rather quickly.
Regards,
Chris
Regards,
Chris

Comment