El Salvador Honey Pacamara Finca Las Laderas (GP) (22 lb. Box)

This honey processed Pacamara offering is from the Las Laderas farm in El Salvador. Las Laderas has been owned by the same family for three generations, going back to 1930. They have won the cup of excellence four times. This coffee revealed notes of honey, green apple, and jam from our arrival sample roast. This was my first opportunity to production roast a honey process coffee from El Salvador. I was excited to see what flavors I could develop and not sure what to expect as this was my first roast. Charging off the bean probe I released the coffee into the drum at 388 degrees with 50% heat applied. I reached turning point 1:32 into duration at 164 degrees. Just under three minutes I increased heat application to 75%. As I moved forward in the roast, gaining momentum, I opened airflow to the drum to 50%. The maillard phase of the roast began at 6:12 at 304 degrees. Color came on uneven, slightly awkward then eventually smoothed out as I moved forward in the roast. Building momentum, I lowered heat application to 50% at 7:29 into duration. As I moved closer to the development phase of the roast, I adjusted heat to 35% and then down to 25% at 8:24. First crack transpired 8:38 into duration at 384 degrees, was audible and momentum I had built up in the roast carried me through the development phase. As the coffee developed, I experienced honey and floral aromas. I finished the roast with an end temperature of 399 degrees and developed the coffee for 2:34. Total duration of the roast was 11:12.