Also tasting some new lots of coffee. My first attempts at the latest lot from Costa Rica were good but not good enough. For the dark roast I decided that I needed to push that a little bit darker and my 2nd attempt was much better. For the medium roast I had the roast level right but needed to roast the coffee slower to improve body and balance. Again, 2nd attempt was right where I wanted it. There's also a new lot from Brazil that I want to taste while I write the label.