I've been drinking a little of the dark Columbian Popayan now and then, but this morning I pulled a few shots and it has certainly improved. The raw taste of carbon has dissipated and now it's tasting quite harmonious, with cinnamon, raw sugar, and cloves, as best that I can describe. The beans have a light sweat of oil on their surface, this must be something that happens at a certain point during the roast. I remember getting bags of starbucks beans and they always had this greasy film. It got everywhere and was very sticky. But this relatively dark roast of Joel's is only beginning to show a sweat.