Colombia Huila Finca Santa Barbara - Geisha Anaerobic Washed (E) (22 lb. Box)

I was looking forward to working with this washed anaerobic Geisha from Colombia. Complex and integrated notes of cane sugar, peach and watermelon made up the flavor profile from the sample roast cupping. I charged the 9-pound batch to 388°F with 50% of heat applied and released the coffee into the drum. Turning point was reached 1:30 into duration at 165°F. At 2:51 into duration I increased the burner to 80%. I increased airflow to 50% at 5:06. The Maillard phase of the roast was reached 6:30 into duration. I marked color change at 314°F. Color change was uniform, smooth, and even. As the roast gained momentum, I decreased the burner to 50% at 7:03. Moving closer to first crack I reduced the burner to 20% at 7:58 into duration. I marked first crack 9:37 into duration at 388°F. Immediately after first crack I increased the airflow to 100%. That was the last adjustment of the roast. The duration of the roast was 12:08 with 2:31 of development time and an end temperature of 400°F.