I like the quality Colombians. My 4 primary coffees are from Colombian, Sumatra, Guatemala and Brazil.
Brazil has a reputation for bad coffee because they are the largest producer and lot is machine picked, low altitude garbage; however, they also have some really fine hand picked high altitude stuff.
Those are my main coffees because of my blend for Espresso. I sell it and I sell those 4 as single origins and blends. I do like Ethiopian Yirgacheffe - it is unusual. When I am in the mood for mild coffees, I love the Island coffees - Puerto Rican, real Kona, and real Jamaican Blue.
My roasts typically are pre-second crack ~432 to post second crack ~450. I do roast under and over when requested. My little Ambex is computer controlled so I have great control and as much consistency as can be hoped for. :-)
Very nice.
What a great business you have.
You have a shop in Atlanta? where?
Have you tried the Ethiopian Harrar? That’s one of my favorites to roast. When brewed right after roasting, it has one of the most complex (and pleasant IMO) flavors of just about anything else I’ve tried.