Kenya AA Ndaroini (E) (22 lb. Box)

This washed lot comes to us from the Ndaroini Factory in Nyeri, Kenya. The arrival sample revealed notes of honey, grapefruit, and green apple. As usual with a washed Kenya offering, I wanted the production roast to highlight the crisp acidity in the cup while developing complex flavors. Using our Diedrich IR-5 for a production roast, I loaded nine pounds of green coffee into the hopper, charged to 390°F with the burner set to 50%. The roast reached turning point 1:36 into duration at 159°F. I increased the burner to 75% at 2:58 into duration. I adjusted the airflow to 50% at 5:19 into duration. The maillard phase of the roast began at 6:27 into duration at 312°F. Color change was uniform as the coffee began to take on even more color. At 7:01 into duration, I decreased the burner to 50%. As the roast approached first crack, I decreased the heat to 20% at 8:03 into duration. The development phase of the roast was reached at 8:55 into duration at 386°F. After reaching a defined and audible first crack, I adjusted the airflow to 100% at 9:03 into duration. Duration of the roast was 11:37 with an end temperature of 400°F and 2:42 of development time.