Jeff, your order was kerfluffled a bit.
It will be going out TOMORROW.
Everyone elses is out.
Also, as general info for people.
YES, this IS Robusta, not top shelf stuff. BUT if you don't creamate it when roasting it, and let it rest, 2 weeks or so, it actually is not horribly bad for what it is. It calms WAY down bitterwise at that point, and smooths out quite a bit.
For those who use this to blend, If you use older robusta that has had a chance to mature a bit with your coffee's I think you will find that you like it a LOT better than using a rather newly roasted robusta, with your rather newly roasted... whatever.
BTW this coffee will stay decent for 2 months or more EASILY w/o tasting stale (if thats possible with robusta!!) My point being, roast a pound or two, don't fret over letting it rest a few weeks, THEN using it over the next month or three for your Robby blends, instead of putting 2 to 5 day old robusta in your blends.
Aaron
Edit: Let me also add, just because it's robusta, you DO NOT have to take it into second crack. THAT is where you $$#$ things up, by doing what the other big guys do!! It WILL probably want a bit more heat to do it's thing but stop it at the end of first crack and you'll be fine after some rest.