Has any one else found this bean a bit unusual to roast? I did a batch in the imex last night and took it to 5 minutes after the start of the first crack, and they came out very light in colour. The next batch I did was some Fany estate which started the second crack about 2.5 minutes after the first crack. I was wondering if it was just the cuban bean being a bit strange or is my imex on its way out
Sorry I missed this one quink didnt see this one yesterday. I've never really noticed anything difficult or strange about it. It roasts very well and cups even better. So I'm still no help