I notice that Tom specifically says (in some bean descriptions) not to cull out
odd-looking beans.  But some beans have really nasty looking black spots and may
even be rotten (?) away around where they are black.  I can't resist pulling out
a few of these beans before I roast.
What does everyone do with green beans that are partially black?
Steve Schurman

Steve Schurman
wrote:
<Snip>
I add heat and make them blacker.
    Jim Gundlach
      Roasting in a wok
         on a wood stove
            burning oak
               

I'm with you, I can't help pulling out the worst of them.  Really, they're
not that bad.  I visited Tom at Sweet Maria's once (not exactly local) and
he gave me a small collection of black beans he had pulled out of various
coffees with instructions to throw them into a batch of mild Colombian.
The resulting cup had a strange taste, but was surprisingly drinkable, with
a bit of bite.  And the "off" flavor actually tasted like it would work well
with a dark-flavored coffee, like a Sumatra.
$.002