Costa Rica Tarrazu La Candelilla Geisha Peaberry Finca Palmilera Natural (GP) (22 lb. Box)

This geisha peaberry natural micro lot comes to us from the Sanchez family of La Candelilla in Costa Rica. A sample roast revealed flavor notes of peach, raspberry, and floral tones, with a delicate mouthfeel and texture. I charged our Diedrich to 390°F with the burners set to 50%. The roast turned around 1:26 into duration at 169°F. I increased the burners to 75% 2:55 into duration. At 5:03, I adjusted airflow moving through the drum to 50%. I marked color change 6:12 into duration at 319°F. At 6:17, I decreased the burners to 50%. Moving closer to the development phase of the roast, I reduced the burners to 30% at 7:51. The development phase of the roast began 8:57 into duration at 389°F. First crack was audible, accompanied by floral and honey aromas throughout development. Immediately after marking first crack, I adjusted airflow moving through the drum to 100%. At 9:13, I made the last heat adjustment of the roast, lowering the burners to 20%. Total duration of the roast was 11:35 with an end temperature of 406°F and 2:38 of development time.