This natural Geisha micro lot comes to us from the Sanchez family in San Lorenzo, Costa Rica. They have been producing coffee on their farm, Palmilera for the past 20 years. The arrival sample was stellar on the cupping table with complex notes of watermelon and blueberry integrated with floral tones. As I prepared to do a production roast and thought about how to approach this coffee, I wanted to keep the roast light but still have a nice development. I charged our Diedrich IR-5 to 390 degrees Fahrenheit with 50% of heat applied. Turning point occurred 1:30 in duration at 167 degrees. At 2:41 into duration I made the first heat adjustment and increased heat application to 75%. As the roast began to build momentum, I adjusted airflow to 50%. The maillard phase of the roast began 6:15 into duration at 312 degrees. Color change was uniform at a fast rate. At 6:50 into duration I adjusted heat application down to 50%. As momentum continued to build and I moved closer to first crack I lowered heat to 30%. The development phase of the roast began 9:28 into duration at 387 degrees. First crack was audible but on the softer side. I adjusted airflow to 100% at 9:40 into duration. At 10:47 I made my last heat adjustment and lowered heat application to 20%. Total duration of the roast was 11:35. I achieved 2:07 of development time with an end temperature of 406 degrees.