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I was excited to have the opportunity to do a roast of this washed pink bourbon offering from Colombia. This coffee shined on the cupping table with bright, sparkling acidity highlighting notes of peach, pineapple, tangerine, and vanilla. I decided to roast this coffee on our Loring S15 Falcon. I wanted a clean roast that would showcase the acidity and fruit notes that were present from the sample roast. When using the Loring I charge off the return temperature then monitor the bean temperature, development time and overall duration to determine a finish target. I charged this 12 -pound batch at 380 degrees Fahrenheit. One minute and forty-five seconds into duration I set the burner to 45%. I reached color change at 4 minutes and twenty-one seconds into the roast. The coffee took on color smooth and even, but it did not happen at a gradual pace. The color came on real fast. I had a steady rate of rise through the drying and maillard phases of the roast and minimal heat adjustments were needed. As I approached first crack, I began backing off my heat application, I did not want to begin the development phase of the roast with an aggressive rate of rise. First crack was not audible, and I relied on visuals of bean expansion and smoke combined with aroma to determine when I had reached first crack which occurred 9 minutes and forty-six seconds into the roast. Overall, I had a total duration of eleven minutes and thirty-six seconds and a development time ratio of 15.8%. I was extremely happy with the results of this roast as I had the same experience as I did when I initially cupped this as a sample roast.

Sparkling acidity with complex floral and fruit tones integrated with a silky vanilla texture finish.