Rick,
Thank you for this honest review. I really do appreciate the input. And I agree with your assessment.
I have always roasted Ethiopian Yirfacheffe to 406 degrees. That is, stop the roast 30 seconds after the first crack, which happens at 400 degrees. But 'the internet' suggested 410 was the correct final bean temperature. This was just 25 seconds longer than usual. I cupped it and thought that it was good, but a little darker than my tastes.
All that being said, I roasted another batch yesterday at my usual temperatures. A replacement bag is on its way to you and should be there by Friday. My apologies, and thank you again for your valuable input.
Joe