Just a quick follow-up to the last post, concerning the pan-roasted La Golondrina I did yesterday... I need more practice. It was well-roasted on the outside of most of the coffee, but the interiors were a bit underdeveloped. There was a little scorching as well. It all led to grainy, burnt and under-ripe flavors in the cup.
5-10 more roasts and I should get the hang of it.