Kenya AA Nyeri Othaya Kamoini is a beautiful, washed offering processed at the Kamoini wet mill in Central Kenya. This coffee showed notes of strawberry, lemongrass, and wine on the cupping table. Thinking about a production roast of this coffee I wanted to achieve as much integration of complex flavors this coffee has to offer while highlighting the upfront acidity that Kenya coffees are known for. I charged at 390 degrees off the bean probe with 50% heat applied. I reached turnaround 1:29 into duration at 173 degrees. I increased heat application to 75% at 2:47. As I moved forward in the roast and built momentum, I opened airflow into the drum to 50%. Color change occurred 5:59 in duration at 319 degrees. Color came on smooth and uniform. After building up sufficient momentum I reduced heat to 50% at 6:42 in duration. I have always experienced an earlier first crack when roasting coffees from Kenya. Anticipating this in the roast I reduced heat to 35% at 7:23 and then down to 25% at 7:36. First crack occurred at 8:05 at 384 degrees. This coffee held heat well throughout development as momentum carried me to end of roast with no further heat application needed. I experienced aromas of citrus and cinnamon while in the development phase. At 10:23 in duration I dropped the coffee into the cooling tray of our Diedrich IR-5 with an end temperature of 399 degrees and a development time ratio of 22.2%.