Last week we roasted a naturally processed Peruvian bean that we've been working with for several weeks now. It was an outstanding coffee that suddenly shifted from tasting like grape jam and raw sugar to dirty bath water. After the first bad roast, we tried again using a different roaster and it was at that point that it became clear that the green bean is the problem. We now have 15 lbs. of this coffee roasted and 50 lbs. of the green bean with no ideas for what we can do apart from throwing it away. Has anyone dealt with this before and/or have ideas on how we can repurpose the beans instead of tossing them?