Ethiopia Natural Anaerobic Gera Estate G1 (E) (22 lb. Box)

This natural offering from the Gera estate is in the Djimma region of Ethiopia at altitudes over 2,000 meters above sea level. The pre-ship and arrival samples performed well on the cupping table, showcasing notes of raspberry, peach, blueberry, and pineapple. I was looking forward to the next cupping session to see what a batch on the Diedrich would produce. I charged the batch at 388°F with the burner set to 50%. Turning point was reached 1:24 into duration. At just under 3:00 minutes, I increased the burner to 75%. As the roast moved forward and built momentum, I adjusted the airflow to 50% at 5:02 into duration. I marked color change 6:05 into duration. As the coffee took on more color, I reduced the burner to 50% at 6:35 into duration. I wanted to move into the development phase soft with enough momentum that I would not stall to keep the end temperature lower. Inching closer to first crack, I reduced heat application to 30% at 7:43 into duration. The last heat adjustment of the roast came at 8:50 into duration, lowering the burner to 20%. The development phase of the roast began at 9:39 into duration at 390°F. First crack was audible and light. At 9:42 into duration, I adjusted airflow to 100%. I had to stay on top of this roast throughout development. Reducing the burners to 20% had paid off; if I were using a higher heat application, the roast would’ve ran on me. The roast finished with a duration of 12:04 and an end temperature of 402°F with a 20% development time ratio.