I have never roasted Tom's Aged Sumatra Lintong before.  I plan on doing it 
in the I-roast, but was wondering if this coffee produces significant chaff in 
order for the I-roast to work.  Those of you who have roasted this coffee, do 
you recall how much chaff it produces?  (Note: I-roast depends on chaff to 
reach its needed temperature).  
Thank you,
Dave Echelbarger