Tanzania Mondul Estate Honey (GP) (22 lb. Box)

This honey processed offering comes to us from Mondul Coffee Estate in Tanzania. I was excited for its arrival as this would be my first experience roasting a honey process from Tanzania. After the sample roast revealed notes of honey, raspberry, and Meyer lemon, I decided to do a production roast on our Diedrich IR-5. I charged a 9-pound batch to 387°F with 50% of heat applied and released the coffee into the drum. Turning point occurred 1:30 into duration. Approaching the three minute-mark, I increased heat application to 80%. Gaining momentum, I decided to adjust airflow to 50% at 5:03. At 6:15, I marked color change as the Maillard phase had begun, which also meant the end of the drying phase. Color change was uniform, smooth, and even. Since it was honey processed, the coffee took on color fast. With the roast still gaining momentum and an increasing rate of rise, I decreased heat application to 50% 7:04 into duration. Moving closer to first crack, I reduced the burners to 20% at 8:05. The development phase of the roast began 9:17 into duration at 389°F with an audible first crack. A combination of nothing aggressive, good momentum, and a decreasing rate of rise guided me through development. The last adjustment I made was to increase the airflow to 100% at 9:21. The duration of the roast was 11:59 with an end temperature of 404°F and a development time of 2:42.