Colombia Nariño Excelso- Florinda Cifuentes (GP) (22 lb. Box)

This washed offering comes to us from Florinda Cifuentes, a coffee producer from Buesaco, Nariño. The sample roast was clean with crisp notes of honey, black tea, and citrus. I enjoy working with washed lots from Nariño—the quality is exceptional year after year. My initial thoughts for the production roast of this coffee were to find the right balance of heat and air to achieve a clean balanced cup. I charged off the bean probe to 386 degrees Fahrenheit with the burners set to 50%. Turning point was reached 1:30 into duration at 156 degrees. I increased the burner to 75% at 2:57 into duration. As the roast built momentum and the rate of rise increased, I adjusted air moving through the drum to 50% at 5:12. The maillard phase of the roast began 6:43 into duration at 322 degrees. Color change was smooth and uniform. At just under seven minutes, I reduced the burner to 50%. Moving closer to first crack, I lowered the burner to 30% at 8:10 into duration. I made the last heat adjustment of the roast at 9:09 by lowering the burner to 25%. The development phase of the roast began at 9:25 into duration at 390 degrees. First crack was audible and accompanied by a caramel aroma. Immediately after marking first crack, I adjusted the airflow moving through the drum to 100%. Duration of the roast was 12:36 with 3:11 of development time and an end temperature of 405 degrees Fahrenheit.