It is tuesday evening after a busy day getting orders out the door and taking care of walk-in customers picking up and placing orders. I finally had a chance to sit down and enjoy a cup of the Kenya Tegu we roasted on Monday and love the juicy sweetness in this lively cup. Tom suggested roasting this batch to 435 degrees which took about 15:30 minutes on the Probat. Kenya coffees can be overpoweringly bright, but this lot has a good quality of acidity, which reminds the cupper that acidity has many shades. For the espresso we roasted our Classic Italian Blend which was brought up to around 460 degrees on the Probat in 15:45. Happy Thanksgiving everyone!