I had some Costa Rica Tarrazu way back when that was intoxicating! It was a close second to the Kenya Meru. I haven't found any like that in decades though. My father brought back a whole burlap sack of overroasted coffee from Costa Rica when he went down there for a vacation. What a shame! That video I posted earlier of roasting in a cast iron pot was taken by my daughter while I was up in Arlington VA visiting her for the holidays. We went down to a neighborhood Ethiopian shop and got some "green" Yirgacheffe and played around with pan roasting it since that is how the Ethiopians roast it. I say "green" but it wasn't green at all, all light tan colored beans without even a hint of green. First try was too light (VERY earthy), Second was too dark, Third time was the charm (that was the one she videotaped). She took it to her coffee club and everyone loved it. Not much in the way of quality control with that Yirgacheffe...all sizes of beans and some malformed beans and such. But once we got the roast right it was very good. Because of the variation in bean sizes it came out more like a blend with very complex flavor. And it didn't need time to rest, it was fully drinkable immediately after roasting.