Using my beloved Hottie Programmable I am getting lovely results from the Central/South American coffees, bringing out all the sweet fruit and the gorgeous caramel the likes of Bolivia Machamarcha, Cuba Turq Lavarda and F la F are capable of.
However with Indian Yelnoorkan estate (and some of the Ethiopean coffees) I am getting a slight sourness using the same profiles. I can't quite believe it's a feature of the coffee, so maybe there's a profile better suited.
Any ideas?