002 — Colombia Sierra Nevada Finca La Esperanza

Bean-specific notes

Note — wrong bean labeled: Values logged on this page are from a roast of Colombia Sierra Nevada Finca La Esperanza. The Guatemala Huehuetenango Unión Cantinil that was originally planned for slot 002 was not actually roasted in this session. Title, origin, and tags have been corrected to match the bean that was actually run; the playbook and bean characteristics below were written for the Huehue plan and are kept as a historical record of what was intended.

Note — wrong model: The playbook for this roast was built for the Behmor 1600 Plus. The machine used was the Behmor 2000 AB Plus. Roast data is as logged; the playbook is a historical record, not a recommendation.

• (Below this line: original Guatemala Huehue planning notes — superseded.)
• Huehue is high-grown and dense; expect a slightly later FC than the Brazil at the same heat setting.
• Flavor goal beyond the level-default: cocoa with citrus brightness and a clean finish — don’t bake the acidity flat.

Today's playbook

Ambient ~91°F, drum already hot from Brazil — no preheat needed, skip step 2 from roast 001.

1. Let drum cool 7 min with door open. Empty chaff tray.
2. Weigh 227 g green into drum.
3. Insert drum. Select P5 / ½ lb, press START. Start phone timer.
4. Chopstick in door. Expect FC sooner than Brazil — residual drum heat speeds things up.
5. 75% shutoff — critical: press START when the display counts down 0:30 or it auto-cools.
6. Listen for FC — likely 9–11 min today. Mark time-to-FC.
7. Drop trigger: ~30s into development, before any second-crack snaps. Hit C.
8. Cool cycle ~10 min.
9. Weigh roasted.
10. Before Nicaragua: cool drum 7 min with door open.

Live notes

Color at FC

Pale brown

Smell at FC

Roasted corn