Sorry Tom, I can't stand the stuff. I roasted it just into second crack, hoping to get a feel for what it really tasts like. I guess it really tasts like bicycle tire innertube. Very rubbery tasting, and pretty intense. It made for a strong cup of coffee even though I used my usual amounts.
It reminded me of a dark roast instant coffee I had in Maine once. It was called "BLack Fly Roast". After tasting the coffee, you make the same motion with your toung as if you had just swallowed a black fly. Sort of simultaneously trying to scrub the taste off your toung with your teeth and and spit out the remains.
Anyway, if this is what it is supposed to tast like, then its damn fine robusta.
I also ran a shot through my espresso maker, and was surprised. I can understand why Tom uses it in his espresso blends. It had a great crema, and most of the rubber taste had gone away. It didn't really taste good, but it was palatable. It also still had its intensity and a solid body. I'd definately stick with Tom's recomendations, 10% or less though.
Keep in mind these thoughts come from a newbie, and I by no means know what I'm doing...
I think I broke a taste bud.