I roasted some Etheopian Harar Horse (Sweet Marias) recently to use in espresso blending (with some Brazil Sweet Yellow Bourbon, and some Sumatran Mandheling) and press pot. I roasted the Harar a little darker than my normal, about 20-30 seconds in to 2nd crack following Steve's advice on Harar.
Now, Harar is quite famous for sometimes having blueberry flavour, but this stuff has it in abundence. When you open the bag of roast beans the fruity blueberry aroma is immense, also echoed in the cup. What a shame I only have about 300g left