First post here :)
Interesting that you got chocolate - so did I.
I just did a coretto roast of the Ugandan: reached 1st crack at 12 and 2nd at 15. Tasting the bean gave me a hit of berry/chocolate (with the berry not unlike that blueberry kick of Harrar, but another berry I just cant put my finger on). The aftertaste was a combo of chocolate and honey. If the beans taste this good straight after a roast - I cant wait til degas time is over *;) What do you guys reckon - wait 7 days like the Harrar? Any suggestions?