Picked up a bag of dark roast Ethiopian beans last month... and I was sure I'd hate it
I've always sworn by light roasts, thinking dark meant burnt and bitter, but a friend at a shop in Portland talked me into trying their Yirgacheffe done dark. To my surprise, it had this deep, almost sweet chocolate note without any of that harsh ashy taste I was dreading. Has anyone else been converted by a dark roast from a region you normally drink light?