Yep agreed, I am never to unhappy when I get a weaker batch, as you said good for a taper/tolerance break... The Sumatra is poor quality but I had a worse batch (Bali) from KUK 18 months ago, tasted mouldy, like rotten leaves, I threw 300g away. But their Red Maeng Da last year was excellent, shame it ran out, would like to know how the red and white Maeng Da are now. Can't afford to try them all out though as I use 1kg a month so cheaper to just buy a kilo.