OTOH I find Monsooned Malabar a great milk chocolate caramel SO shot roasted
light Vienna, good 30 to 40sec into 2nd, ~5:30 start of 1st to end of roast,
total roast time ~17:30min, a good week rest, and still a goodly med hot
shot temp (202.5f). And FWIW that's how it's roasted as 10% Ohana blend
component. (The other main Ohana low note bean component Aged Sumatra, very
different roast profile, also at 10%.) Personally I find MM a very poor
component for pre-roast blending, it roasts too differently.
Bottom line of course whatever works for you works for you!