Quote:
Originally Posted by physiognomy
I'm going to roast some of the El Salvador beans I got from Klatch last month... I haven't decided which one yet, but probably the Pepinal 1
I don't usually bother doing anything with them... Imho, they don't change the flavor enough to worry unless there are a lot of really light beans.
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How could you possibly know that?
And it's not really hard or time consuming. I don't get it.