This black honey offering comes to us by Café La Cumbre, a farm in Tarrazu run by third generation coffee producers, Nancy and Minor Jiminez. Café La Cumbre has been producing coffee for 90 years. The pre-ship sample of this coffee showed notes of orange, peach and red apple. I roasted a production batch on our Diedrich to see what flavors I could bring out of this coffee. I charged the drum to 385 degrees with the burner set to 50%. The roast turned around at 1:24 into duration at 169 degrees. At 2:43 into duration I increased heat application to 75%. As momentum began to build, I adjusted airflow to 50%. The coffee took on a bright neon color, glowing in the trier. The maillard phase of the roast began 6:17 into duration at 320 degrees. Color change was smooth and uniform. At 6:20 into duration I adjusted the burner back down to 50% as I moved closer to first crack. The maillard phase of the roast lasted for 3:13 of duration. The development phase of the roast began at 9:30 into duration at 392 degrees. First crack was light and delicate with aromas of caramel throughout development. At 10:03 into duration I adjusted airflow moving through the drum to 100%. The last heat adjustment came at 10:10 into duration lowering the burner to 25%. Total duration of the roast was 11:40 with an end temperature of 405 degrees. I finished with a development time ratio of 18.6%.