The first one I tried was a Peaberry from Papua New Guinea.
I had trouble getting any sort of first crack. The first batch I roasted past second crack because I mistakenly thought it was still on first crack. The next two batches were stopped at the beginning of second crack and there was still no first crack. Next attempt I will begin the roast at a higher temperature. The three (3) batches were mixed together so it will be a blend of some dark roast and medium roast beans.
The french press was used to make a batch of coffee after the roasted beans had rested for seven (7) days. The flavor starts with a slight burnt taste. This is probably due to the one batch being roasted past second crack. The flavor quickly transitions to a slight, pleasant nuttiness and finishes with a subtle tanginess. Once I get a consistent roast I think this coffee will be very tasty as this batch was still enjoyable despite being a blend of three (3) different roast profiles.