My wife bought espresso beans for baking chocolate muffins (Unicorn Blood, chosen because of the cute label), so we ended up with most of a bag to be used for drip.
When I grind the beans, there are blond flakes in the grind, as if someone dusted the grounds and kitchen counter with the remains at the bottom of a Corn Flakes box. The whole beans look uniformly dark.
What causes the blond highlights in the grounds? Are they associated with a different taste or condition of the beans? (The coffee I've made with the beans tastes dark, a bit malty or woody, like chicory, but not bitter.)