Toms 92+ score is, IMO an understatement. (I can't compare this to the WP, which I didn't order)
This bean, even for an Ethiopian roasted very unevenly in my Behmor, a usually outstanding tool for getting even roasts out of beans like this.
My answer?...who cares?
Even with roast colors ranging from city to light full city, the coffee I brewed has been nothing short of awesome. In a different way, as delicious as the beloved Misty Valley and Biloya.
And THIS was after only 4 hours. The beans were smelling SO good, I HAD to
Both vac pot and Aerobie Press were so good. Extreme blueberry/light cocoa, and none of the wild side I thought might be there. At this early stage, not anything much in the citrusy area. No biggie.
I would recommended drinking this bean early on as I did, then compare notes each day thereafter.
Even with this lighter roast...well short of 2nd crack, I will be trying this as espresso around day 8 or 9...if there is any left. I'm roasting more tomorrow.
Sure, there are more "elegant coffees", but holy cow, this is just great stuff.

Roasted in the Behmor 1600
14 oz load @1#/P2/B
30 seconds subtracted prior to start, 45 seconds added after. First crack at 12:17 elapsed time.
First crack length 1:16 seconds (Total elapsed time 13:33)
Roast allowed to continue 2:30 past the end of 1st. Stopped 16:03 elapsed time, then into cool down cycle, allowed to cool for 8 minutes in the machine.
Note... I open the door of my Behmor at the end of 1st crack for 2-3 seconds. Not sure it helps, it's a holdover from lifting the "lid" during my CO/UFO roasts to attempt to "stretch' time between cracks.

Oh yeah...TONS of chaff

I agree that it is one special coffee, Rob. The fruit is nearly overpowering. I'm still drinking some I roasted eight days ago, and there's no citrus--just tropical fruit & blueberries. Amazing stuff.

The WP is really good, too, but in a much more subtle way. Being able to cup the same coffee processed both ways has been a lot of fun. For espresso, I tried a 50/50 mix of the two, thinking that it would be a good balance of wet- and dry-processed. I wasn't that impressed. But I've loved cupping the WP. It's refined, for sure.

Cheers,
Paul

Paul...I've now vac pot sampled it both black and with a bit of 1/2 and 1/2...the way my spousal unit prefers her coffee.
hard to believe, but the berry essence is even stronger with dairy. After 10 hours, sampled black, there is the barest essence of bergamot (sp?) (Earl Grey like flavor) That Sidamo thing thing when light roasted.
Let me know what you think of a short double shot (1.25oz) of only the DP.
Enjoy.

OK...looks like I'm talking to myself
5 days after roast impressions.
A slight strawberry essence has crept into play.
Overall, the coffee has taken on...shall we say a more "austere" presence. A bit more refined, and pulled together, which, I guess is common for many coffees that set up best after several days. It's not better
per se (that first brew only minutes after roasting were amazing), but more balanced perhaps.
What's most unusual for me, a straight double, no milk guy, is how this coffee is strangely comforting and desert-like with a bit of 1/2 and 1/2...no sugar.....yet
As vac pot is a alternate brew for us, I may order the even higher rated WP of this coffee. Supposedly, it is very fruity, brighter and cleaner.
Thanks for reading. Hope you try this!

It is a good batch. I got 5 pounds a week ago and roasted up a blend of 50% Ethiopian, 30% brazil yellow bourbon peaberry and 20% aged Sumatra. Very fruity, almost too fruity. Next batch I will cut the Koratie down by 15% and bump up the Brazil 10% and the Sumatra 5%. It is a darn good coffee and makes a good espresso. I don't like it in milk, it still works but louses its sole.

Dave, you said "I don't like it in milk, it still works but louses its sole."
OK..."louses" I call a typo, but "sole?"...sounds fishy to me
Kidding aside, I believe I you nailed it...too fruity...the upped Brazil and reduced Koratie should be the ticket.(not that I'm an expert..LOL)
I just roasted a blend similar to yours...post blended.
50% Brazil Cochiera (FC)/20%Koratie (C+)/20% Sumatra triple pick(FC)/10% Guat Antigua(C++)
None but the Brazil into 2nd crack...barely
Hopefully my Cremina will be back home. As that subject is OT, I'll post THAT story soon. Amazing.

Hey Rob, do you usually use P2 for lighter roasts? My lighter lighter roasts with the Behmor, using P1 and P4, have tasted grassy. Using a profile similar to P2 was suggested by a friend so I'm just curious. Thanks for posting the roasting info with evaluation. Very helpful.

Dan....once again, it depends on the hardness of the bean, and the charge in the drum.
For whatever reason, P2 sort of resembles the curve I used when roasting with my CO/UFO combo.
I did get to 1st crack sooner with the combo...usually around 10 minutes on average. I actually would manipulate my temps to get there at the time, as I liked the results better than 12 or 13 minute ramps to first.
Not necessarily so in the Behmor. 11-12 minutes to first in P1 is great with Guats and such (hard bean)
I'm getting fond of P3 for espresso blends (preblended)
I reduce the charge to 13oz, leave the times alone. of course, I'm not shooting for Vienna roasts. I pull my espresso roasts (except when I mess up!) at or just before the 1st snap of 2nd...I might hear a snap or 3 at the beginning of the cool down mode. Just my preference.
I believe roasting for Full City +, etc requires some temperature manipulation that, quite frankly I don't need to do. The simplest thing is just to reduce the load a bit.
My earliest comments about the 1600 (made after I beta tested for Joe, as I spent 7 months with the roaster on the QT) were that this roaster did an awesome job in the city+ range...very even roasts, especially with beans that normally don't roast evenly...Harrar, Yemeni, etc.
I do like my full city roasts too, I just don't get they way as often as I used to, except by accident!
Has anyone else noticed that roasting in a behmor retains more moister in the bean? (less weight loss)
Also, I notice that even with degassing in 1 way valve bags, 10 days later, I still have considerable bloom.
Interesting.

IMAWriter wrote:Dave, you said "I don't like it in milk, it still works but louses its sole."
OK..."louses" I call a typo, but "sole?"...sounds fishy to me
Kidding aside, I believe I you nailed it...too fruity...the upped Brazil and reduced Koratie should be the ticket.(not that I'm an expert..LOL)
I just roasted a blend similar to yours...post blended.
50% Brazil Cochiera (FC)/20%Koratie (C+)/20% Sumatra triple pick(FC)/10% Guat Antigua(C++)
None but the Brazil into 2nd crack...barely
Hopefully my Cremina will be back home. As that subject is OT, I'll post THAT story soon. Amazing.

Dang spell checker. I am roasting a new batch this evening with a different blend makeup.