To be honest, I'm not experienced on KKTO roasting to understand the pros and cons of specific drying stages in a roast cycle. In relation to drum roasting, I found it is not necessary for my purposes, others may use it, particularly very large batch systems but it's literally impossible to know who does what as everyone protects their IP extremely closely. I would have a stab at suggesting it may not have made much difference to evening out the roast appearance as the process may work better when the bean consistency is higher (closer screen size and more even processing method, e.g. washed). In other words you may be working against a great force that being the diversity of the bean. Yes, you will experience dramatic differences in the DP Ethiopians where they are Harrar's, Yirg, Sidamo's or the odd Limmu.
