The coffee seems to be opening up and I'm noticing more flavors today after five days of rest compared to 1 - 3 days.

I got some of this coffee from Flint and roasted it up. He also sent some that he had roasted. I think I roasted mine a tad less dark than his, and I am waiting to here how he compares them since he is way more familiar with the coffee. I feel like this coffee is similar to the Guatemala Candelaria that I get from Genuine Origin. For my wife the chief taster, the coffee, starts with sweet nut like walnut and a bit of chocolate, then the brightness kicked in with long finish - kumquat maybe, tart with sweetness. Definitely the one we roasted being more bright than Flint's. That all said I would highly recommend this if all you need is 10lbs. If you wanted the 50lbs, then I would get a sample of Candelaria and compare, although GO is now sold out for the year.

In my roasting I used my standard approach but the gas dip before FC backfired. You can see when I raised the gas back up from 1.0kpa to 1.3 it created a bump and small crash. I would have to adjust that if I roasted more of it. Even with that, we really enjoyed this coffee this morning on 5 days rest.

I pulled the coffee Michael roasted for my comparison at 0630 here in eastern Washington. I get a kick out of sharing a roast, states apart, same post roast hour. That 20% development works for me. The one I sent did go a little longer. I get a nutty start that I first thought might be a bit raw, but not the underdevelopment I've done with this coffee before, but that was a fleeting impression, and very quickly lost in the sweetness and mild fruit complexity that came after. I think I will like it even more when I drink another shot of it after two days more rest.

I like that profile and the bling you put into the graphic. I notice your EOD is hotter than mine, just as I've been thinking I need to make sure I am marking EOD correctly. But I think I mark mine at 150 C ( about 300 F) perhaps a bit late.

Here is a map to include 4 + delicious coffee growing areas in Guatemala. I think Candelaria is in Acatenango. [ No; [EDIT] despite finding Finca Candelaria Cafetelones in Acatenango with google search, see below that the Candelaria Michael is roasting is a Huehuetenango origin.]

I am not fanatic about my EOD. It could be a few degrees off and I have a symbolic set to hit FC around 390. Without it I am likely 300-303. Here is the info on the Candelaria from last year. Artisan allows background images. I have this one on my PC that I use for analysis. I roast on a Mac with a different background image. You can turn the background image off while roasting so as to not distract. Yeah thanks, I like that old art work shot I did of one of my espressos.

That goes to show how worthless google can be to find the location where a coffee is grown... or maybe how poor my web search skills are. I will correct the origin in my post above.

Pulled shots of the 2nd and 3rd roasts this morning after almost two weeks rest. I could go with CBB's kumquat flavor note, yellow stone fruit at least, but much lighter than my first sample batch that I picked apricot for.

I'm hoping to get more of the apricot in future roasts.

Thanks to CBB I am enjoying a comparison of blinded testing my roast versus his. First round, his lighter take achieved more of a fruity complexity tasted as espresso and americano. Here is a lglimpse at my blinding technique: Doses weighed, then assigned the correct cup to march through the extraction and tasting prior to unblinded. A fun, tasty and educational exercise.

CareFreeBuzzBuzz roast delivered more of the fruit possible in this coffee. In that manner I went through those samples blinded and the slight edge in flavor went to his version.

I did these two roasts last week maximizing the batch size on my Huky and was pretty pleased with the result. The 12 minute roasts proves to me that I don't want a 14 minute roast from cool start with the Huky and that a 12 minute high charge mass roast can work out well. The second roast tastes better as espresso than the first.

Thanks for the shoutout Flint. Interesting that your 14 min roasts is less desirable. I tend to be under 12 minutes, even for what we use as espresso. Does this mean you will be changing batch sizes as a matter of course?

No; I prefer 360-390 g, but sometimes for efficiency to complete one lb, I would like to have some confidence of the largest possible HUKy batch size. That's why I was exploring with the two roasts. That is an example where a well heated roaster is needed. starting cool and early high heat did not result in a desirable roast.