Which beans first?

[Beanie]

I got so excited about home roasting that I've ordered a whole bunch of beans. Now, I can't decide which one first!

My Hottop is in mid-journey and should arrive mid-week next wk. I know, I know, days from now... but I want to be prepared for the event and not waste a second more than required.

Also, any recommendations for which singles to combine, ratios, that you think will be lovely. All we have is an espresso machine, so that's how 99% of our drinks will be made. I haven't picked up a press pot or vacuum yet but will sometime soon. I have tried it almost press-pot style, but instead of pressing, strained/sieved it into cups.

I already have:

Sumatra Mandheling Gayo Mountain, Grade 1, semi-washed
Zambia Plantation AA Zambica, washed
Zimbabwe AA La Lucie Royale, washed

Accompanying the roaster:

Brazil Fazenda Cahoera Borbon
BSCA Daterra Reserve Blend
Columbian Exelso Decaf
El Salvador Finca La Fany Bourbon
Ethiopia Djimmah
Ethiopia Yirgacheffe
Nicaragua Lozahoren

Any other related tips/advice, especially on the specific beans, would be greatly appreciated too
Also, storage-wise, should I leave the greens in the cotton bag or put them in containers?

Still waiting to receive my locally-ordered homeroasting bible ,
Marcy

[tisri]

Lozahoren, roasted to the tail end of first crack, rested for 3-4 days, is absolutely heavenly.

[stevenzaat]

Tisri,

You are roasting lighter and lighter every day I see a thread of you on TMC

As you know I would try the Zambica first, but the Cachoera is also excellent. Normally I use this in a blend with the Colombian and the Nicaragua. Cach should be roasted into second crack. I also roast the Nicarague and the Colombian into second. Anyway exciting times for you and you will be hooked to freshness.

Best regards,

Steven