Anyone roasting Cubulco form genuine origins ?

[Mayowarlord]

Hey all, got a boat load of this bean because I loved my last guatemalan. I have worked out pretty tasty city+ and full city roasts, but this stuff is a real challenge. It's incredibly dense, and easy to wind up with a bit of underdevelopment. This challenge is obviously compounded by going for a lighter roast.
So, there are a few schools of thought on this.

loads of heat up front to help guarantee full development.

high charge and low heat early to avoid a "rind" that prevents heat transfer during drying phase.

The "soak" basically #2 with a low charge and low airflow making the most use of heat transfer through moisture.

These ideas aren't mutually exclusive, per say, but there are some competing ideas.
How do you all combat underdevelopment with exceptionally dense beans ?

bonus points for anyone who is currently roasting this bean !!

Cheers!,
Steve

[Chert]

What is your source?

[Chert]

What is your source?

Is this your source: http://genuineorigin.com/genuine-difference/

[Mayowarlord]

Yup.

[Chert]

Hey all, got a boat load of this bean because I loved my last guatemalan. I have worked out pretty tasty city+ and full city roasts, but this stuff is a real challenge. It's incredibly dense, and easy to wind up with a bit of underdevelopment. This challenge is obviously compounded by going for a lighter roast.

How do you all combat underdevelopment with exceptionally dense beans ?

I'm in this school: "
loads of heat up front to help guarantee full development."

[SusanJoM]

You might want to look into how people have reported roasting various peaberries, since they are also very dense.