Peru Productores del Diamante — First Roast
Generated by AI (Claude, Anthropic) from Sweet Maria's green description cross-referenced with the roast log CSV supplied from my Aillio Bullet R2.
Washed lot from the Diamante community in Huabal, Jaén, Peru. Sourced from Sweet Maria's. Green notes: caramel, dried apple, almond granola, dark cocoa.
Saturday, Feb 7. High 68°F, low 31°F. Settings: Power 6, Drum 9, Fan 1.
The Roast
TEMPERATURE (°C)
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80 │ ▪▪▪▪·· │
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0:00 2:00 4:00 6:00 8:00 10:00 12:0012:54
▪ IBTS · Bean Probe
RATE OF RISE (°C/min)
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-15 │ · │
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0:00 2:00 4:00 6:00 8:00 10:00 12:0012:54
▪ IBTS ROR · Bean Probe ROR ─ zero
211°C bean probe, 12:54 total. IBTS ROR stalled briefly at 11:15 before recovering. City+ finish. Green weight 625 g, estimated roasted ~530–535 g (~14–15% loss).
First Impressions (untasted)
City+ finish at 211°C, ~12:54 with a long, even development phase. The gently declining ROR suggests good caramelization without rushing — expect the dried apple and almond granola character from this Jaén washed Peru to come forward cleanly. Dark cocoa on the finish, mild bittersweet body. Controlled enough to preserve brightness; probably wants a 5–7 day rest before it opens up.