I ordered the Fruit Basket sampler awhile back and this is one of the beans that was in it. I roasted 8 ozs four days ago with a preheat of 347 degF and an end of 416 degF. With 24 hours rest it was strongly chocolate with some earthy notes, very thick mouthfeel. With 48 hours rest the chocolate was greatly reduced and the earthy part was dominant, medium mouthfeel. With 72 hours rest the earthy notes were almost gone, making the muted chocolate the dominant taste again, still medium mouthfeel. With 96 hours rest the chocolate and earthy are about equal, both fairly muted, still medium mouthfeel. On day one this was a bean that shouted “chocolate”, but has since whimpered “tasteless”. I don’t care so much for the earthy notes, so I’m thinking a higher finish temperature might help. I will try to post the link to my roast if I can. I haven’t done this before.
When you look at my roast the graph times will be off by about 30-45 seconds or so. I left a note on the roast explaining it, but for anyone not looking at the chart I was talking to my wife and I charged the beans before the voice in the bullet said it was ready. The preheat was stabilized, but I jumped the gun. Once I realized that the chart wasn’t updating as it normally does I forced it into roast mode. So, there is an additional 30-45 seconds +/- that doesn’t show at the beginning of the roast. This would impact the time to yellow as well as the percentages for all three phases. But I think those are graph issues more than roast issues.