My last bag of Kenyan was sold yesterday, so my inventory is officially at empty.

Have made test roasts of the Ethiopian and Sumatran, several days ago. I’m planning a roasting session tomorrow to refine the recipe for the Ethiopian. It’s preety close so I’ll probably do multiple batches, and make them available by Saturday.

The Sumatran still needs some work. My first test roast failed due to a machine malfunction; the second needs work. It’s basically undrinkable. I’m less experienced with this region than with East Africa and Central & South America, so it might take me a bit longer to figure out. Patience is key. Tomorrow I’ll try a dark and a medium roast, wait a few days to try them, and iterate until I have a decent profile.