Costa Rica Alturas de Lourdes Esnider Rodriguez Yellow Pacamara Natural (GP) (22 lb. Box)

This natural micro lot comes to us from Los Manatiales in the region of Valle Occidental, Costa Rica. The pre-ship and arrival samples revealed a complex flavor profile with notes of raspberry, plum, melon and toffee. For a production roast I wanted to keep it light but also push the roast enough to bring body with the integration of fruit, melon and toffee tones in the cup. Charging to 388 degrees with 50% of heat applied I released the coffee into the drum. Turning point was reached 1:27 into duration at 164 degrees. I made my first heat adjustment 2:45 into duration and increased the burner to 75%. My first airflow adjustment was at 5:10 into duration with a 50% adjustment. Color change was marked 6:07 into duration at 315 degrees. As the roast gained momentum I began to dial back heat application. At 6:21 into duration I lowered the burner to 50%. Moving closer to the development phase I lowered heat application to 30% at 8:08 into duration. The development phase began at 9:11 at 389 degrees. Shortly after hitting first crack, I made an airflow adjustment with 100% air moving through the drum. The last heat adjustment of the roast came at 10:10, lowering the flame to 20%. There was a nice balance of heat and airflow to finish out the roast. Finished end temperature was 405 degrees with a development time ratio of 19%. Total duration of the roast was 11:20.