Roast Breakdown
We opted for a larger batch size to slow the roast down. We started with a lower heat after the charge to avoid any scorching of the bean, this would also allow us to draw the roast out increasing the opportunity to develop the sweeter notes. This would also help tone down the acidity levels present in the coffee.
One thing we noted during the roast was not only how well the coffee took on the heat from the roaster but also how quickly the Rate of Rise (RoR) dropped during first crack; this is partly due to the freshness of the green coffee. This isn't a negative, but something we would need to adapt the profile to prevent any chance the roast could crash.