Hi all, I've been roasting using an air popper for about a month, and am really enjoying myself and the coffee! I roasted 100g of Burundi Kirimiro Teka, and trying to keep it at City level, dumped the beans right at the tail end of first crack. I had run out of coffee this morning, and ...

Sam, that Burundi Kirimiro sounds lovely -- something else to try if it comes round again when I have my stash down to a manageable size. I keep working on that! Yesterday I did my first half-pound ever of India Sufia Robusta -- ...

... acidity really pops. The Kochere is in the freezer frozen at 48 hours post roast in a vac-sealed mason jar awaiting its time in the spotlight! The Burundi Kirimiro was one of my favorite coffees that I had ever roasted. Really amazing apple and pear notes with plentiful sweetness.

I'm knocking on wood like a maniac...I haven't had but one bad cup from Burundi and never from Kenya, I think that would break my heart. I always save the Kenyan for a special treat and here's hoping it's never nasty! I looked at a map of africa and Rwanda ...

I'm knocking on wood like a maniac...I haven't had but one bad cup from Burundi and never from Kenya, I think that would break my heart. I always save the Kenyan for a special treat and here's hoping it's never nasty!

... it is not the potato defect but something else. Might want to try a few beans from known good coffee as a control. I did not hear Tom mention burundi the first time I watched that video but seen burundi coffee compared to rwanda and wondered if it too could get the potato defect. Sorry to ...

Well today when brewing a Burundi-Nicaragua blend, I again encountered the wet hay aroma and taste. Yuck! I had forgotten to cull this batch before roasting, so this morning I went through the roasted beans and removed the ones I could ...

Thanks Tami, sorry, I overlooked the video link earlier in the thread. I'll keep my eyes peeled when I start roasting the Burundi.

... haven't tasted it, or maybe aren't sure if they have or not, the potato defect can also have a mineral taste or a more rubber taste (especially in Burundis) like that of a pencil eraser. The main point is, damaged looking beans in Rwanda and Burundi are very likely to be potato defect, so it's ...

I remember thinking cooked celery was a strange aroma for coffee, then realizing, oh *&%^$ this is a Rwanda. Nasty... Happened again with a Burundi that was in the same sampler. Put me off for a while, but here I am drinking a Rwanda again--the Cocatu--and no trouble yet. It's a great coffee.