004 — Ethiopia Kayon Mountain Taaroo

Bean-specific notes

• Last of four — most delicate. Drum is hot and seasoned at this point; FC will come earlier than batches 1–3.
• Kayon Mountain Taaroo is known for jasmine and stone-fruit. Flavor goal beyond the level-default: protect the florals and bright acidity — don’t chase development.

Today's playbook

Roast this one first or second in the order, not last. It’s the most delicate bean and suffers most from a hot, seasoned drum. Ideal: first roast of a fresh session on a cooler day, or after only one other batch.

1. Preheat machine 1:30 (drum out) if roasting this first.
2. Weigh green into drum. Check process on the bag — fill that field before starting.
3. Insert drum. Select profile and weight setting per batch size, press START. Phone timer running. Chopstick in door immediately — FC comes fast on Ethiopians.
4. 75% shutoff — critical: press START when display counts down 0:30.
5. Listen for FC the instant it starts. Mark time-to-FC.
6. Drop trigger: 15–45s after FC starts. Before any oil sheen. Err early — you can always go a touch darker next time.
7. Cool ~10 min. Weigh roasted. Expect ~13–15% loss for light-medium.
8. Rest 24h minimum before tasting.