Kenya AA Gaikundo (GP) (22 lb. Box)

This fully washed Kenya offering showed stellar notes of peach, Meyer lemon, apricot and wine from the sample roast of the arrival. As usual with a washed Kenya offering, I wanted the production roast to highlight the crisp acidity in the cup while developing as many complex integrated flavors as possible. Using our Diedrich IR-5 for a production roast I loaded nine pounds of green coffee into the hopper, charged to 390 degrees Fahrenheit and released the coffee into the drum with the burner set to 50%. The roast reached turning point 1:30 into duration at 158 degrees. I increased heat application to 75% at 2:43 into duration. I adjusted the airflow to 50% at 5:24 into duration. The maillard phase of the roast began 6:26 into duration at 315 degrees. Color change was uniform as the coffee began to take on even more color. At 7:04 into duration I decreased heat application to 50%. As the roast approached first crack, I decreased the heat further down to 30% at 8:16 into duration. The development phase of the roast was reached at 8:41 into duration at 383 degrees. First crack was very defined and audible. Immediately after reaching first crack, I adjusted the airflow to 100% at 8:45 into duration. The last heat adjustment of the roast was made at 8:58 decreasing the burner to 20%. Duration of the roast was 11:10 with an end temperature of 400 degrees with 2:29 of development time.