Marcellesa / Washed

A majority of Eduardo’s coffees like a high burner penetration before and after the first crack, which might mean your RoR curve shall look more flat before and after the first crack. Hence your end temperature will probably have to be touch higher in order to get a proper color reading.
Don’t be afraid of a “not-a-perfect-looking” curve, just make sure you deliver enough heat during the last phase of your roast, and that can mean higher burner settings in comparison to all other Central American washed.

Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.