I gotta say, this coffee impressed me more than I expected. I've been a home coffee roaster for several years, so I know what to expect, typically, out of a coffee. I roasted this Brazilian dry-processed coffee to about 10 seconds into second crack (which, for 10 pounds came to about 18 minutes at roughly 600 degrees). Flavor notes were in the range of molasses-like sweetness, Bing cherry, dark cocoa, and a thick, inky body.