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This honey process offering from the Rogel-Zabala family offered pleasant notes of green apple, plum, pineapple and cane sugar. Olger Roger and his family focus on specialty coffee and are currently working on developing new varieties. I do not get the opportunity to work with offerings from Ecuador as much as other coffees so I was excited to see what I could bring out of this honey process. I roasted an eight-pound batch on our Diedrich IR-5. I charged this coffee at 381 degrees Fahrenheit with 50% heat applied. One minute and twenty-six seconds into duration I reached turning point. At two minutes and fifty-five seconds I increased heat application to 75%. This coffee took on heat well as I moved through the drying phase of the roast and based on the momentum, I decided to increase airflow to 50%. Five minutes and twenty-seven seconds into duration the maillard phase of the roast began. The coffee took on color smooth and even. Appearance of color was dark as is my experience with honey processed coffees, developed at a fast pace, and looked beautiful in the trier. Around thirty seconds into the maillard phase I reduced heat application to 50%. At this point I had good momentum and reduced heat application to 35% at seven minutes and once again to 25% at seven minutes and thirty-four seconds as I prepared for the development phase of the roast. I reached first crack eight minutes and forty-three seconds into duration as it was audible and discernible. Moving through the development phase rate of rise was at a steady decline and I had enough momentum to achieve my desired development time without making heat adjustments. Aromas of pineapple and cane sugar were present throughout development. I developed this coffee for one minute and fifty-seven seconds and had a total duration of ten minutes and forty seconds. I wanted to highlight the crisp acidity and sweetness that I tasted in the first sample roast but with some more development bring out other flavors that this coffee has to offer. The roast off the Diedrich revealed notes of caramel, red apple, and honey. Overall, I was incredibly pleased how the roast performed on the cupping table and delighted with the complexity of notes that were present in the cup.

Crisp acidity with a buttery texture and notes of caramel, red apple, fig and honey.