In preparation for the next get together, I roasted 2 x 340g batches of the Elida and Lemma, in addition to a Tanzania for home siphon consumption. Following my normal profile, I noticed the Tanzania developing normally - that is, uneven coloring into 1C, stopping 3 minutes after 1C onset for a C+ roast with slight puffing around center line and lightly golden color.

In roasting the Elida and Lemma, I noticed that the splits were dark by the middle of 1C. Finishing the roasts at what I expected to be FC (just before onset of 2C), the bean surfaces looked appropriately smooth, but the splits were all uniformly dark.

I'll be doing some tasting later this week, but am curious about the appearance, and I can't help wondering if I pooched the roasts. It just seems odd that all 4 roasts would exhibit this behavior.

Dry process? The chaff can smoke and discolor the splits early. Nice white splits is a diagnostic for WPs only.

Roger that. The Elida and Lemma are both DP, and the Tanzania is WP. Thankfully, I have thermometry and smell as fallbacks . As mentioned above, the flats are gently puffed, and the bean surface is smoothing out, but no oil. Given my older notes and familiarity with these beans, I'm putting them at FC; cupping will provide more accurate feedback as I compare notes. Just wish I had written down the "dark splits" part.