The first batch started at 400F and increased to 450F at six (6) minutes into the roast. Once first crack ended I backed the temperature down to 375F. This seemed to be a mistake as no second crack occurred.
I left the coffee set for 3 days and tried it. It was much better than the first few batches I did of the Sumatra. It still had a slight twang but it was much more pleasant. It was slightly sour but had a nice nutty flavor as well. I really like this coffee and have enjoyed drinking it. I plan on roasting some more with the second batch profile from above.