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@Jonny69
I tend to associate that rubbery taste with over-roasted beans. Would that be correct? I've definitely had it in 100% Arabica. Robusta tends to have a tannic astringency iirc - maybe someone who did the latest wlct can describe it better because there was a 100% robusta in the tasting [just watched it back and he does describe it as rubbery/plasticy/leathery. Jump to 56:30]