Finally after about a Kilo, I cracked (Excuse the pun) the roast on this bean.
I took it to a medium dark roast, only just into 2C, whereas before I had kept it light. It was just too acidic for me and I nearly gave up on it.
However, yesterdays roast was dare I say, awesome. After days rest I had a shot this morning and was hit by this intense sweetnes like nothing I have tasted before. It was like berries that aren't quite ripe, sweet yet sharp. the roast profile was just poking through which I think complemented it nicely and gave it a balance, good body and generally a nice brew.
Anyone else had experience roasting this bean at all?