prezes Anerobic fermented Rwandan from Pennine . Smell was divine during roast!
Roasted the same bean yesterday as well. Being on the Gene I don’t have access to all the nice statistics, but from what I can gather parameters are similar. Main difference I can see is that your roast continued for 2:30 minutes after start of FC, while for me it was ~50 seconds. I’m guessing this difference is because on the Gene the beans stay in the chamber and coast further after the start of the cool cycle, whereas on yours you dump the beans out so cooling starts immediately?
Those beans not only taste nice, they also look beautiful and roast very evenly, don’t they? :-)
