After the best part of a week drinking the Kalistat as a single origin or in a blend, I'd have to say this is currently my favourite bean ever, even amongst those professionally roasted. It's gotten absolutely rave reviews from my houseguests from Sydney - long time espresso drinkers with a battered and ancient HX on their kitchen bench. In fact, the wife (a German with incredible culinary skills) demanded to see the roasting process and is so enamoured of the KKTO I think she'll wind up buying or building her own.
