I usually roast Brazil and Colombia beans, and I must say I have already found the profile I've been wanting in those beans, like the chocolaty nutty, the right balance of acidity and all.
It happens that a friend gave me a couple of kilos of Ethiopia beans and I was a bit hesitant to roast it for I'm not sure what exactly is the preferred roasting style, and I might just waste a great coffee origin, yet I am excited to roast it, any suggestion?