I've roasted these beans several times to the start of 2nd crack. The resulting coffee is OK but lacks any nuttiness or depth. This time I decided to roast these through 2nd crack for a roast close to a Vienna roast to see if the flavor would improve.
Three batches were roasted. The second batch exposed a bug in my roast profile software. I used a profile to roast the first batch. When I started the second batch it did not reload the profile but instead started at the last temperature from my first batch which was 450. I let this batch roast the entire time at 450. It finished in nine (9) minutes while the first batch took almost twelve (12) minutes.
The coffee rested for 5 days. The flavor of this roast was better than previous roasts where I stopped the roast at the beginning of 2nd crack. It has a slight charcoal flavor, like most dark roasts, but it is pleasant as it fades quickly and it not overbearing. The flavor is fresh with no bitterness. Although it still lacks a strong nuttiness or tangyness, like the Colombian or Sumatra beans I've been roasting, this roast works for a daily drinker which I need since I still have a couple pounds left of this bean.