This natural process micro lot offering from producer Danilo Salazar Arias showed notes of grape, green apple and pomegranate. The cup was clean, crisp and balanced. I was excited to have the opportunity to production roast this coffee knowing the exceptional processing that is done by Café de Altura. I charged our Diedrich IR-5 to 386 degrees Fahrenheit with 50% of heat applied and began the roast. Turning point was reached 1:28 into duration at 161degrees. At 2:47 into duration I made my first heat adjustment and increased to 75%. As momentum built up and the roast started moving closer to color change, I adjusted airflow to 50% at 5:10 into duration. The maillard phase of the roast began 6:17 into duration at 314 degrees. Color change was smooth, and uniform and the coffee began to take on more color. As the roast moved through maillard I decreased heat application back down to 50% at 6:45 into duration. Moving closer to the development phase I made another heat adjustment and decreased down to 30% at 7:28 into duration. The development phase began 9:16 into duration at 387 degrees. First crack was light and gentle. Immediately after marking first crack, I adjusted airflow to 100%. I experienced floral aromas throughout development. As the roast moved through development, I made my last heat adjustment and lowered the burners to 20% at 9:35 into duration. The roast had a smooth declining rate of rise as I reached my desired development time and dropped the coffee into the cooling tray. Total duration of the roast was 11:35 with an end temperature of 404 degrees. The development time ratio was 20%.