Yep, at it again.
Roast 1:
210g Brazilian Cachoera (50g of which is last years, and the rest this years) - Hasbean
40g Etheopian Harar Horse - Sweet Marias
Roasted approx 20s into 2nd crack. Once again only a small time bertween 1st and 2nd crack (about 15s)
Roast 2:
125g Sumatran Lintong - Hasbean
125g Ugandan Bugisu - Ian
Roasted 30s into a rolling 2nd crack, 40s+ in total. There was some surface oil spots on a few bean when I dumped, but soon dissapeared.
I will mix Roast 1 60% and roast 2 40%.
I'm hoping for the usual sweet base flavour from the Cach, and good chocolate tones from the Bugisu, and earthy smokey notes from the Lintong. The Harar for the fruit and acidity.
The mix of roast levels should add some complexity too.
I'm resting it for 3 days, so will try tomorrow