Ethiopia Washed Yirgacheffe Chelchele Hailu Abebe (GP) (22 lb. Box)

The arrival samples performed on the cupping table with complex notes of cane sugar, peach and kiwi integrated with floral and honey tones. After tasting this offering, I was looking forward to roasting a batch on our Diedrich. I was impressed with the quality of the green after a visual inspection. I loaded 9 lbs. of green into the hopper. I charged off the bean probe to 391 degrees with the burner set to 50%. Turning point was reached at 1:24 into duration at 160 degrees. I increased the burner to 75% at 2:49 into duration. At 5:30 into duration I adjusted the airflow moving through the drum to 50%. The maillard phase of the roast began at 6:03 into duration at 306 degrees. Color change was smooth and uniform. As the roast built up momentum, I decreased the burner to 50% at 6:54 into duration. Moving closer to the development phase I decreased the burner again down to 35% at 7:44 into duration. I backed off further and reduced heat to 30% at 8:14 into duration. The development phase of the roast began at 9:14 into duration at 388 degrees. As soon as first crack was reached, I adjusted airflow to 100%. Aromas of honey and brown sugar were present throughout development. At 10:23 into duration I made my last heat adjustment and lowered the burner to 20%. I had enough momentum to finish out the roast and reach my desired development time. The roast finished with an end temperature of 404 degrees with 2:30 of development time. The duration of the roast was 11:44.