"Neither has any data about bean density. I don't see this tip from the Roastmaster's listing helping a lot: "This is a high grown, dense bean that will withstand lighter and darker roasting. To retain the dryness it is recommended to pull before 2nd crack, but the bean lends itself to darker roasts to highlight the bold character of the coffee."
What is the approach for high grown, dense bean generally? Much heat at the outset, generally, right? And probably a tendency to vigorous heat absorbing first crack, ie "crashy".
Looking at a Crown analysis of a high grown coffee, may suggest some pointers for a small roaster."
Checking out the Crown Analysis results in the exact opposite of what Ian recently suggests. The experiment with a Probatina in the Crown analysis and another 50 gram roaster concludes high heat initially to hurry through the Drying Phase. Ian wants to slow things down during Drying.
These contradictions certainly don't help. This coffee is the most difficult to roast in my 25 years of roasting.
With my perf drum Huky heat and air at zero for first minute means 6:30 for drying phase. Right on what Ian is suggesting. Heat on max and air moderate up to first crack when heat is lowered and fan increased to avoid the flick. Drop before first crack end for pourover and to verge of second crack for espresso.
If anyone has suggestions I'm all ears. Like Craig says below this roast has me scratching my head.