Roast Along- Panama, Hacienda La Esmeralda, Gesha 

I wish every roast along finished w/ this kind of detail on the cupping table. Really seeing how actions on the roaster translate to the cup. Awesome as always, Derek!

FINALLY a full screen video!!! thank you.

Thank you for a very informative video. As a home roaster I've learnt so much from watch you. Keep up the great work it very much appreciated. Cheers from Australia.

I got to sample a Panama La Esmeralda Gesha a while back. Very tasty. I loved it.

totally appreciate the detail you went into post-roast. As we all know, that's the point where a roast becomes actionable, so highlighting your balance, and your findings, makes the process much more rounded and complete, thanks @Derek !

That! That right there is the level of passion, and obsession, and attention to detail that you know exists in the world whether it is among film editors working on a movie, basketball coaches getting ready for a big game, lawyers getting ready for a closing argument, or artisan coffee roasters preparing for their next roast. They can't sleep the night before, they are thinking and planning of what they are going to do, and when the moment comes they go into full-on professional mode. You know that this is happening all over the globe every day, among true artists who love what they do. To see it play out is great to watch. Thank you for the video and the channel. I am a mere home roaster trying to learn from the pros so I appreciate all that you provide. Cheers!

Great video, thanks for the post-roast breakdown. Yes, blind cupping!

Thanks for adding the weight loss, I am going to roast a La Esmeralda natural Gesha soon so this was somewhat helpful.

You are in for a treat! Panama Geisha. We had their 2019 Best of Panama sample and was amazing. Looking forward to your cupping comments

Oh man, need to re-watch this using C not F. lol

Thank you for horizontal video!

Thanks for this great video...

You mention ending temp of 405⁰F but don't you know your 1C temp by chance?

Hi there, great video, thank you. I was wondering how you are calculating the ROR as you roast? What equation are you using?

Hey Derek/Mill city team, was the airflow set to max throughout on this?

For the good of the whole world: use C 🙏