dfk41 What was wrong with it? Was there obvious roast defects?
The reason I put it what I did above was because I found that bean one of the only ones I have every roasted to have such as low preferable temperature and profile, outside of that it did not taste nice at all.
I think what I’d like to see more from commercial roasters is more advice on how to the get the best out of that bean. I.e how they’ve tested and optimised it, whether they have tried temp changes, pressure profiles etc.
If they are putting a product out there they should have done all the appropriate testing on it, or at least enough to point consumers in the right direction.