Well, I've FINALLY had a chance to roast some of this. The HG/BM is a bit hard to control. However I can taste the flavors described when crunching on a bean. Here's the profile. The greens smell great to start with.
Ambient temperature was 56°F with a fan behind me gently blowing smoke out the garage door, so that somewhat cools the lid of the roaster. My thermocouple (TC) readings are running high compared to my drum roaster, so temps may be overstated.
Rolling 1C at 8:15 with TC registering 401°F. First pops were at about 394°F.
Drop at 10:36, so 2:21 past 1C with TC registering 433°F.
ROR was pretty high and it was starting to accelerate when I dropped it to prevent transition into 2C.
Weight loss was 16.4%.
1/13: First tasting impressions after letting the grounds sit a bit too long*: It's very sweet at first and still has acidity for backbone. I taste cloves, cranberries, slightly acrid bitters on top, a spicy complexity in the middle range. As it cools there's soft umami/tobacco in the background, and it's slightly salty and a whisper of roastiness in the aftertaste.
Added 1/13: I couldn't wait and brewed another cup, and this coffee is juicy. Mmmmm.
Added 1/15: I pulled an espresso this morning on the Robot, and it's a full-bodied coffee with rich crema. I used 210°F water without preheating and underextracted the acids (later I'll try a hotter pull) but did taste roastiness and a bias toward chocolate in what I did extract. I didn't get the fresh fruits that others report but did pick up sweet and sour. From this taste and Dave's comments earlier, I want to slow the ramp to assure even development, enter 1C with less momentum and take it to a lower drop temperature, something like 418°F. Ironically in the curve above that drop temp would have anticipated and prevented the flick in ROR. I'll also want to turn off the exhaust fan while finishing the roast to sense the transition from vinegary to sweet. Pulled hotter and as a normale confirms taking this too dark. There's a balance between sweet and sour and a moderate roasty, nutty and astringent aftertaste. I'm glad the HG/BM takes small batches so this one will go in milk drinks.
* I don't know if these flavors fully bring out what is in this coffee or this particular roast because I ground it early in the morning after roasting, intending for it to sit for two hours to degas. Well, I tasted it about four hours later, after sleeping in. Now I'm rested. I expect the coffee will taste very good as it