Unfortunately, I didn't get around to writing exactly what went into it.
I got a nice woodsy blend, with more hints of chocolate and fruit. It cupped nicely in the French Press and in the expensive espresso machines at work. It was tangy and a bit acidic in an espresso extraction. It was brilliant.
Its gone now, but I could reproduce it and will over the next couple days.
It seems, however that I really am allergic to some of the fumes the coffee roasting puts off. I am going to try roasting with some dust masks to see if that helps. Based off some of the forums, that maybe the way to go.
If not, I may have to rethink the roasting set up.