Hey folks! I’m in desperate need of some help roasting some honey processed Rume Sudan’s from El Salvador. These beans have me completely beat! I have tried quite literally everything I can think (charge temps, soaks, fast roasts, slow roasts), wasted about 10kg of very expensive coffee, yet these beans still have a tendency to crash at 191C resulting in a very baked and bland coffee. Can someone provide me with some pointers so I can hopefully have one good roast out of these before they run out? The below profile was the closest I’ve come to having something remotely drinkable, utilizing a “gas dip” before the dreaded crash. With this method, the B-RoR flattened and the I-RoR decreases nicely which I can’t make any sense
of. Truly grateful for anyone who can tell me where I’m going wrong!