I don't know if anybody else roasts the Sweet Marias Monkey Espresso blend, which is one of my favourite pre-blends for home roasting, but I tried adding a small ammount (10%) of robusta (Ugandan Nanga Farms, which is really smooth for a robusta). This adds a real lift to an already nice blend. I also roasted it a tad darker than I have before after looking through some archive bits of the SM home roasting mailing list. I took the blend to a steady 2nd crack, rather than the first pops. This stll gave dry beans, but the odd spot of oil appeared after 4 days.
The rich fruity taste is still there, but with more chocolate overtones, and some bass notes and bite from the robusta. This is nice straight, and makes a particularly good cappuccino.