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Last week we roasted a naturally processed Peruvian bean that we've been working with for several weeks now. It was an outstanding coffee that suddenly shifted from tasting like grape jam and raw sugar to dirty bath water. After the first bad roast, we tried again using a different roaster and...

Hey guys, I am completely new to the forum but have been reading a lot and see that you all may be able to impart some helpful knowledge on this topic. I have been working in specialty coffee for a few years now but was just promoted to a management position which involves a lot more training...