Tried mixing in a bit of my current Ethiopian in an espresso blend and at 10% it completely dominates the flavor, so I'm probably not using that. A couple years ago it would have been on trend to just do 100% that, but while that's nice as a rare change of pace, I wouldn't want to drink that every day.
In case anybody wanted to buy some of that coffee to try it for themselves, the link to purchase that is: https://wilsonscoffee.com/products/ethiopia.html
The page also has an embedded PeerTube video that walks through my product development process for that coffee. In that I'm also talking a little bit about why you can't really go from some of the things you might measure as part of a quality assurance process directly to a marketing term for roast level (as I'm again trying to dissuade the guild from trying).
