Hey @cliff, I really appreciate all the details you posted about the bean! I used a version of this profile for a macerated natural Colombia, Narino from Royal https://royalcoffee.com/product/48864/. On my first run the variation hit several positive markers for me. 1) good fruited smells on the crack 2) cracking/crunching the bean as it cools on my tray (I pour the beans on a metal tray to finish cooling after a 2 min cool down cycle in the roaster) 3) great aroma of the whole bean in the container the next day.
The profile certainly had enough momentum in the beginning for this natural hybrid but perhaps not enough towards the end, even with me knocking down 10F off the second segment. Though in my next attempts I’ll be lowering the 2nd segment slightly further and raise the end flat to 445-450ish range and possible a 435-468F incline at the end, because I feel natural tend to need a more inclined ROR at the end than WP beans.
With my updated roaster and how it specs out, I find it so much easier to understand your profiles and these higher arching, FSSF profiles. And this style does still yield the same type of flavor profile, so that is comforting.
Below is my alteration, and if my future profiles yield a better result I will post them, cheers!
‘Colombia Antioquia Espresso Na’ freshly roasted by @ikawahome
, here’s the recipe
This was a high density natural, with a screen size of 15-17 (mostly), 1975 masl, the processing was macerated natural that was fermented first and then naturally processed, Variety: Columbia