Working in my roastery this week, I have been sampling and drinking my coffees. The two roasted so far are a Brazil origin micro- lot and a Yemen . Both are described as natural or ” dried -in-cherry ” process. The Brazil bean finishes a bit larger than the Yemen , and has a very different taste, though both are ( in my opinion) very good. The Brazil comes across as somewhat “nutty” while the Yemeni is almost ” winey “. My third roasting cycle includes a Columbia micro-lot. It roasts up as a classic washed Columbia with a slight tree-fruit finish . Any wine overtones lean towards the lighter vintages.