Anaerobic/Carbonic Macerated Tips

I’m going to roast a carbonic macerated Colombia for the first time and just curious if anyone has any tips

I’d try the same as a washed colombia from the same elevation/region, but a couple degrees (f) less at end temp. Some tend not to absorb as much heat post 1c, so you may need to lower your power around 1c also.

If this results in any tipping/charring, then drop charge temp a few degrees also.

In general, I tend to prefer a 1 minute soak for these types of coffees, as evenness can also be an issue, but you can experiment there. Good luck!