It’s the tits.

Reminds me of Arnold’s guide to tar:

I’ve found that my local roasters are decent but not “specialty” per se. Locally, the best light roast, specialty shop imports beans from across Canada and around the world.

What flavour notes did the coffee have?

What’s your method for roasting? I have some green beans that a roaster game be and a Whirley Pop, but I only expect to get something drinkable out of it, not anything that would compete with my specialty-roasted, light roasts.