Initial Profiling, Best Results:
Bare C+. Drop 415 - 420F.
300F. As a rule, go easy on peaberry beans, they can scorch.
Nothing fancy. Not necessary to go slow from turn to EOD, then step on it through the Ramp, for instance. Not saying that it would be a bad thing though.
8:15 - 8:30, 377F
9:40 - 9:55, 401F
10:15 - 10:45 (I think... not done profiling Development), 417F on the nosey (for my probes).
Complex, acid, sweet, tons of fruits and florals. Citrus, lychee, nectarine, dates, palm-candy. Not much in the way of low notes, not much weight either. Going to FC flattens the crap out of this coffee, without adding much anything positive; so, probably not a good idea even for espresso. Right off 1stCe is too acid, too sour, too wild for the way I roast, but no doubt Marshall will work magic at the light end of the spectrum.
Should be an interesting SO espresso.
90 - 91. Excellent. Specialty coffee is fun.
3 X 100g samples to establish best finish.
2 X 225g samples to establish initial profiling preference.
85g is the minimum my roaster can handle and produce an even roast; 100g is 85g wearing a safety belt. Similarly, 175g is the minimum charge for fairly accurate temp readout; 225g may not be more accurate, but adds confidence.
I'm guessing Behmor users will have to flog their roasters to make this bean work, but that Gene and fluid bed users will be mystified as to why anyone would see this bean as a challenge.
A nice contrast to the relative simplicity of January's Red Honey. But not enough fundament between the two to make a good blend without something else. Perhaps with a Brazilian, a Guat or a Sumatran... It's unlikely I'll find out though. While I enjoyed the Honey and it looks like I'll enjoy the Peaberry as well, I'm so overloaded with beans for blends I doubt I'll be ordering more of anything for the purpose. Although one never knows, do one?
Drop a nickel in the pot Joe. Takin' it slow. Waiter, waiter, percolator