I just finished my first of about 3 roasts of the Jaramillio.  It sure roasted up nice!  I took it just past a city roast.   I did a "roasted bean cupping" after the roast.  I noticed some very nice complex flavors and I also noticed a thinness in the lingering taste that Tom talks about in his real cupping.  My plan for Tuesday is to pull a Cappo for Becky, an Americano for me.  Then I will be a heretic and blend a 50/50 post roast blend of the Panama Jaramillo Especial and Brazil Fazenda Ipanema "Dulce".  I should be able to get the great tastes of the Panama and build the body!  I will report back on my findings.  This should make a great double shot!
Les