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This was my first opportunity to roast an anaerobic natural process geisha from Colombia and the initial performance of a sample roast was stellar with floral tones and notes of honey, raspberry, and red apple that I was excited to bring out with this 8-pound roast on our Diedrich IR-5. When roasting on the Diedrich I charge off the bean probe temperature and started the roast at 380 degrees Fahrenheit. I reached turning point at 1:23 of duration. I charged the roast with 50% heat application and increased to 75% just under three minutes. At 5:03 I opened airflow to 50%. The maillard phase of the roast began at 5:16 into duration. Color change was sporadic and uneven which was consistent with other anaerobic process coffees that I have roasted but eventually smooths out towards the end of the maillard phase. Six minutes and thirty-two seconds I reduced heat application to 50%. Just under 7 minutes I reduced heat application to 35% in preparation to slow momentum for first crack and at 7:58 of duration I made my last heat adjustment for the roast and reduced to 25%. The development phase of the roast began at 8:48 into duration. First crack started out light and gentle then became more audible as I moved through development. Rate of rise steadily declined and I finished the roast with 20.5% development time ratio and 11:04 of duration.

Complex and integrated floral notes with layered sweetness and a cohesive, mouthcoating long finish.