I'm going to finish up the last of my Ethiopia Yirgacheffe


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someone gave me some beans for a gift...mmmmmmmmmmmmmmm

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The majority of coffees from the African continent are not as oily as, say, beans from South America? I've been told this is the case.

I don't roast to the point where the oils migrate out of the bean (much). Those darker roasts are more for espresso. I usually look for a medium-dark brown color and the beans are still dry looking when I roast. With my Fresh Roast +8 appliance that is normally around 4 1/2 - 5 minutes of roast time.


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