Sample roasting Direct Trade Cafe Liga Masiva today

I am working on the finish temp today. It is very nice at the edge of City/Vienna but I want to go a little further into early Vienna Roast to highlight the soft caramel tones and take down the acidity a bit. I’m using a fairly low charge temp and let it ride for 3:00 and then increase the heat. This will get me to First Crack at 8:30. From that point on, heat increase/decrease is a matter of what I am looking to accomplish with the sample.