Sorry for my late response. Extremely busy week, and was out of town over the weekend.
The coffee I purchased from Sweet Marias was the Costa Rica Helsar Magdalena Vega.
How I’ve been attempting to roast this bean (as with others) is that I research which Ikawa pre-loaded profiles are closest to the origin qualities of the bean I roasted. Since Ikawa has no Costa Rica profile, I tried a few and found the Andino to be the most palatable. Thereafter I tend to modify the profile as needed to stretch out or speed up different parts of the roast until it’s to my liking (I’ve only ever purchased one green coffee from Sweet Maria’s where I found that an Ikawa profile complimented it well without needing alteration). This is largely an experimental process, with multiple trials and errors.
This particular bean in general seems to be very acidic, regardless of how I roast it. Perhaps that is in part due to its origin qualities, but it’s a bit excessive for my liking.
Below is the latest profile I’ve been using. For tasting notes, I’m getting a strong sour taste of some sort. Perhaps lemon, though difficult to put my finger on. Body is okay.
I would really love to tame the sourness of this coffee, and sweeten it more if possible.
These are the times the bean reaches various stages of the roast using this profile:
1st Crack: 6:57, lasting through 7:47
Stopped profile at 8:30 (the end of the actual profile).
‘Costa Rica 8’ freshly roasted by @ikawacoffee, here’s the recipe #IKAWAHOME - https://share.ikawa.support/profile_home/?CAESEPyktKo0eUU/lUxM93Tdo1gaDENvc3RhIFJpY2EgOCIFCAAQ9AMiBgigCRDvDSIGCIgQEJcPIgYI9hMQyhEiBgicHBCYEyIGCNknEKkTKgUIABDKASoGCLMJELgBKgYI2ScQzAEwAToGCNwwEKoB