The bag of Matari was just finished too fast (as always). Everybody liked it, it's a stunning coffee, especially if it's roasted just so well. So there I went roasting up a batch on my own: I hadn't done much roasting in the last weeks (mainly because I had no greens left) so this was my first batch in quite a while, and I was a bit ubercautios. The roast went nicely (as always :)), possibly a bit slow with first crack starting at 16'40 and second around 19'33. I panicked a little as I didn't want to ruin the roast so I stopped it at 19'55. Quite a bit lighter than I'd imagined and than Walter did it.

The taste was ok, though: the Matari was still there, the roasted wood turned a bit down to normal wood, acidity was higher (a little unpleasant; but brewing hotter helped a bit) and generally the taste was muted compared to the real thing (pictured here; the colors are way off but you can see the spots of oil on the bean surface). One advantage the lighter roast had, though: the coffee was now drinkable as normal brewed coffee.

Lesson learned: I need to do more roasts. And I need a proper roaster, but that's a completely different thing ... hooray that I now have a stash of 7kg in the kitchen and a batch of Yirgacheffe roasted that looks just like I wanted it to look!