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An anaerobic honey process with pleasant notes of lime, raspberry and molasses sparkled on the cupping table as I planned out my approach for a production roast of this coffee on our Diedrich IR-5. In my experience honey processed coffees need a little more development but also taking into consideration this is an anaerobic I decided to keep development under three minutes in duration and see how it performed on the cupping table. I charged at a lower temperature following suit with how I approach an anaerobic process coffee. Color change took place later then expected and began light and smooth then switched to a more aggressive and gradual change in color. Yellowing felt like it happened in an instant and then began browning at a more gradual pace. Approaching first crack the coffee took on a lot of color and appeared dark in the trier. For preparation of hitting first crack I began to dial back my heat application. I gradually reduced the heat down to 35% before reaching first crack and based on the rate of rise and momentum I decided to leave the heat at 35% rather then bring it down to 25%. First crack was slightly louder and more aggressive than my previous experiences with an anaerobic process coffee although I was careful with my heat application and had good momentum once the coffee hit the development phase. As I moved through the development phase of the roast aromas of cherry cola and raspberry were present. I developed the coffee for 2:54 and had a duration of 12:03.

Balanced, clean and sweet. Integrated and juicy throughout. A light, pleasant body with a mouthcoating texture finish.