This washed process Pacamara offering is the third coffee from the Las Laderas farm in El Salvador. Las Laderas has been owned by the same family for three generations, going back to 1930. They have won the cup of excellence four times. It was an interesting experience to have the opportunity to roast the same coffee processed as honey, natural and washed. You could feel the weight of the washed coffee in comparison to the honey and natural process. After roasting the honey and natural process I was excited to see what flavors I could bring out of the washed. From the arrival sample we tasted notes of caramel, honey, and red apple. I charged our Diedrich IR-5 to 387 degrees with 50% of heat applied. The roast turned around 1:36 into duration. At 2:46 into duration I increased heat to 75%. Just over five minutes I opened airflow to 50%. As I began to gain momentum, I moved toward color change. I stayed longer in the drying phase of the roast and reached the maillard phase at 6:37 at 311 degrees. Color came on smooth and even and stayed uniform as the coffee gained more and more color. I kept heat on the coffee as I built up momentum, this coffee was dense, and I did not decrease heat until 8:22 into duration when I brought heat down to 50%. Preparing for first crack I lowered heat again to 35% at 8:49. First crack occurred at 9:02 into duration at 388 degrees and was audible and even. As I moved through development, I gained some momentum but then gradually had a decreasing rate of rise. Aromas of honey and caramel were present. I wanted to push for a little more development to bring out more body in the cup. At the very end of the roast, I opened airflow to 100%. I achieved a development time ratio of 22.1% and ended with a total duration of 11:36. The coffee had nice expansion and looked beautiful in the cooling tray.