Taste Target
Tiny wild harvested beans, massive flavor. Bold dense chocolate with mineral acidity, burnt caramel, dark fruit, tobacco & dried cherry fruit leather. A must-try.
Roasting Notes
The first thing you should do is read my Ask the Alchemist 239 where I discuss roasting smaller beans.
Drum Roasting
The drum roasting profile I used for the evaluation sample was 12:10/14:10/17:40 @ 254 F. After that, you can treat this bean pretty aggressively as there is tons of chocolate and fruit. That means 0/8/6 F/min is just fine. You want to pay attention to the aroma and reduce your ramps if you smell it trying to be acrid. You will also stop the roast a little sooner than you might normally since the bean is smaller. This is in both the time (under 3 minutes in some cases) and the final temperature. EOR 250-256 F seems to work well where a normal sized bean of this character would be 258-264 F.
Behmor Roaster
Roast 2 lb and use P1 on the one pound setting, for 19-20 minutes or until you hear a pop or two. Then take it longer. 2-3 minutes. It is virtually impossible to over roast in the Behmor with 2 lb in there. If you are using the current model with Manual control, turning down the power to P4 (75% power) when it starts to become aromatic (or smells sharp) is a nice way to keep the EOR tempering in check.
Oven Roasting
Pre-heat your oven to 325 F. Put 1-2 lb of beans onto a tray single layer deep. Check the temperature every 5 minutes, stirring at that time. When the beans are in the 205-215 range, reduce the oven temperature to about 10-15 F above your target EOR, so if you are going for 250 F, set it to 265 F. When the beans reach your desired temperature and/or are smelling sharp, another 15-30 minutes, remove them and let them cool. This should give you a nice fully developed roasted bean that is in little danger of being over roasted.