I recently had a discussion with a roaster who was having difficulty with a natural dry processed coffee from Ethiopia. He did not have much experience roasting DP coffees and had not really even considered how coffees processed in that style were different. He believed that the problems that he was finding in the cup were the result of the beans not all being of a uniform size since he was not having similar problems with other coffees that he was roasting (which happened to all be washed coffees and thus of a more uniform bean size).
