little astringent. a little grainy, not tear blow sweet, astringent cappuccino. is there enough slack to improve, manage expectations? for your first attempt i would say that it is better than some things i have tasted. hey, you are in a good spot. all right. so i am never going to know all that pete knows. i am probably not pronouncing the names of the beans right. palomar. la loma. el roble. i sound like ricardo montabaum. bless you. pete does assure me he can teach me how to taste coffee like a pro. a process they call cupping. the cupping room. to the cupping room. we are going to grind these guys. not too coarse. not too fine. pete, what do you think of