I roasted another kilo of over a year old Ethiopia Longberry Harrar Horse M.A.O. and this time I ended it at 210C instead of 215C for the past few roast but higher than the 205C few roast further back. And I still have a hard time slowing the roast post-first crack.
Pulled a double espresso and double americano and... WOOOWEEE...
Fruity, fruity, fruity... nice medium body, low acidity.
Niiiice... very nice.
And the coffee is less than a day old.
Of course, old Unix types may recognize will recognize YACC as Yet Another Compiler Compiler.