Update:

I've been roasting "Conversation" a little darker and have reduced brew temps to the low end of my usual range. Sorry, but I can't give you an accurate numerical temperatures. 198F-199F, maybe sorta perhaps, and very iffish.

It's a bit more bitter, the flavors more condensed, mouth feel enhanced, some fruit lost, and a bit of nuttiness gained. From dark chocolate to bakers chocolate, and from apricots to almonds. Excellent aftertaste, lingers pleasantly forever. The lower brew temp manages the bitterness; and it's something I'll try when I go back to a slightly lighter roast.

Have I mentioned that I'm pulling doubles at a 1:2 (dry:extraction) by weight ratio?

Today I roasted a sort of inverse version of Conversation.
3 parts Brazil Bob O Link,
2 parts Costa Rica Cerro Paldo, and
1 part El Salvador San Juan de Bosco.
I'm going to call Backatcha. Unfortunately, the roast got away from me, went deeper than intended into 2d crack, and came out a solid FC+.

Roasting screw-ups aside, it's more or less the "comfort food" blend I had in mind when I first contacted Klatch. Part of the idea was mixing something with all the good but simple virtues on a Brazilian base. Klatch moved me to Cerro Paldo from another Costa Rican which sounded good in the description but for size and process differences might not have done as well in the same roast batch as Bob. Glad I asked.

The touch of Bosco was either inspiration or a brain fart. We'll see how what happens when "in mind" becomes "in reality."

BDL