Tasting the coffee and, yeah, it's very nice. It tastes absolutely nothing like what I normally do with Brazilian coffees (I could have replicated that flavor profile, but given what I'll have to charge for this, what's the point of that?) It reminds me of the coffee in Ethiopia after you dip some /Ruta chalepensis/ in it, though not roasted anywhere near as dark. For those who haven't had that, it's sort of apple-like.
Assuming I don't wreck any of the batches, I'll end up with 30 pounds of roasted coffee and that's going to have to sell for $26 per pound (I should really be selling it for $32, but I don't think my customers will pay that much for this).