Burundi Kigeri Izuba Natural (GP) (22 lb. Box)

This natural lot comes to us from the Izuba Washing Station in Burundi. The washing station is positioned near a river, providing a reliable and essential source of fresh water for processing. A sample roast of this natural offering showed notes of lime, raspberry and pineapple. After tasting the sample roast, I was looking forward to roasting a batch on our Diedrich IR-5. I loaded 9 lbs. of green coffee into the hopper and charged at 389°F with 50% of heat applied. The roast turned around 1:26 into duration at 172°F. I increased the burners to 75% at 2:52 into duration. As the roast built momentum, I adjusted airflow to 50% at 5:03 into duration. Color change occurred 6:11 into duration at 323°F. Momentum of the roast increased at a fast pace and I reduced the burners to 50% at 6:15 into duration. As I moved closer to the development phase of the roast, I continued to lower the burner. At 7:11 in duration, I adjusted the burner to 40%, then again to 30% at 7:37. The last heat adjustment made before reaching first crack was at 8:28 in duration, lowering the burner to 20%. The development phase of the roast was marked at 9:13 into duration with a temperature of 392°F. Immediately after reaching first crack, I adjusted airflow to 100%. The last heat adjustment of the roast was made at 9:43 in duration, lowering the burner to 10%. The roast finished with a duration of 11:35 with 2:22 of development time and an end temperature of 404°F.