Twaranyuzwe, a cooperative was created in 2013 by smallholder coffee farmers in Kavumu, Burundi. The cherries are transported to the Kavumu Washing Station. This was my first opportunity to work with a natural processed coffee from Burundi. Tasting notes from the sample roast were grape, green apple, cane sugar and pomegranate. The cup was complex with integration of different flavors. Utilizing our Diedrich IR-5 for a 9 lb. production roast I charged off the bean probe to 386 degrees and started the roast with the burners set to 50%. Turning point occurred 1:28 into duration at 157 degrees. Two minutes and forty-seven seconds into duration I increased heat application to 75%. As I moved closer to color change and began to build momentum, I adjusted airflow going to the drum to 50% just after 5:00 minutes into duration. The maillard phase of the roast began 6:05 into duration at 309 degrees. This offering did not take on color as fast as other natural process coffees I have worked with in the past. The roast had built up energy and I reduced the burners back down to 50% at 6:46 into duration. I had a target of reaching the development phase, 8:30 – 9:00 in duration. To meet this goal, I began to dial back heat application further. I reduced the burners to 35% just before 7:30 into duration and then again down to 25% at 8:15. The development phase of the roast transpired at 389 degrees at 8:53 into duration. I immediately adjusted airflow going to the drum to 100%. First crack was defined but not aggressive. I experienced aromas of caramel and raisin. I kept the burners at 25% as there was a nice balance of heat and air with a smooth reduction of rate and rise. Total duration of the roast was 11:24 with an end temperature of 405 degrees. I finished with 2:31 of development time.