A clean and fresh standard longberry type with casually dense and dry physical specs and a very tightly distributed, if a bit small, screen size.
Two fairly similar looking roasts produced coffees with some striking differences on the cupping table. My first roast, PR-0266 (gray) used my standard incremental increases through Maillard, and yielded a viscous, complex cup that had plenty of interesting flavors but lacked the floral component we covet in coffees from Yirgacheffe. I found that boosting the gas about a minute before first crack was enough to keep momentum moving through to the end of the roast without another flame adjustment. Lots of grape and citrus, a little savory herb, and a lush texture were the highlights of this roast.
The second roast (PR-0267, red) used a higher gas but lower drum temperature to charge. The coffee entered Maillard and dove into first crack, when I gave it a little boost. I let it develop a little longer, dropping the coffee at nearly identical temperature but producing a slightly darker roast. This was our preferred coffee on the cupping table, with a slightly more developed sweetness and more apparent floral notes, accented by flavors like sweet melon, lime candy, and coconut. -Chris Kornman