Just finished roasting a batch of Ethiopian Harrar Longberry in a big cooking pot. A bit more uneven than I wanted it to be, but as Steve suggests, I took it into second crack and watched out for the oils. Total roasting time was 23 minutes. Tasting notes to follow on the weekend! And as I'm awaiting guests for friday, I have to go on for another batch of the Kenya Peaberry blend.

Update: Hmm, after drinking a bit of this I think that it's a little bit on the light side. Or maybe it just has such a high acidicy that it's not thaaat drinkable as a single origin ... who nows? Next time I'll try to lower the roast time a bit by rising the heat, and taking it a little bit darker. Fun thing!

Another update: hm. The cup is now cooled down ... like hand-warm ... and there's no acidity left? Strange!

The last update: Above tasting notes are for the Kenyan Rukira, not for the Harrar, in case anyone wonders. D'oh, need more caffeeine today.