With dense, dry coffees like this coffee it’s not uncommon to require a little additional heat during roasting, and for the weight loss during roasting to be a little less than normal. Sometimes this can also mean the coffee will taste quite nice at a lighter roast, as was the case here. Both of my roasts needed a push as the color changed. My first roast was quite fast, and the low drop temp combined with the quick pace yielded a pleasant, very citric coffee on the cupping table. With the second roast I made a conscious effort to draw out both Maillard and post-crack development. This produced an equally admirable cup replete with sweetness, soft stone fruit notes, and floral aromas, but notably muted in acidity. The coffee’s chameleon-like ability to adapt amicably to multiple roasting styles should suit it well for many interesting applications in any given roaster’s lineup.