Out of interest, how is everyone roasting their Ethiopian Yirgacheffe? I have roasted it from just after 1st crack to just after 2nd crack, and I only find it palatable added in small quantities to other blends.
I find it quite sickly as a single origin, yet everywhere, I read rave reviews...
Cheers.....
I find it quite sickly as a single origin, yet everywhere, I read rave reviews...
Cheers.....


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