Why do you think the big taste difference between #9 and #11 is?
I just roasted these three 600g batches of a new Rwandan, and cupped them this morning. I honestly expected #11 to be the best one because I hit my temperature target and was able to smooth the ROR curve. But #10 ended up tasting fruitier and I liked it better (despite it’s short aftertaste).
But number #9 was strange. It had an odd almost greenish off-flavor, and tasted much worse than #10 and #11. (Even though the time and temperature are almost the same as #11)
Why do you think #9 and #11 taste so different? They were roasted about the same evening with constant green temps and environmental temps.
Thanks for your opinions/expert advice/wild guesses!