Panama Boquete Washed Geisha

This is from the famous Finca Lerida estate in the Boquete region of Panama. Geisha is commonly processed either via washed or natural process, and we bought both. There is a LOT of information out there on how to roast geisha coffee. The consensus seems to be that it has a soft center and doesn't need as much air flow to fully roast. That you want to roast it about to the same level as any other nice Costa Rica, and that you shouldn't drink it for at least 3 days after roasting it. However, in my experiments, it seems like the very best roast can be obtained by treating it like a honey-process coffee (except roast it a few degrees darker than a honey coffee), which means lots of air-flow, slow steady heat, and small batch sizes. Everything about Geisha beans are delicate. I aim for just shy of a 15 minute roast in our drum roaster, and end the roast just two degrees lighter than Costa Rica La Minita or Nicaragua, but about 4 degrees darker than Costa Rica Honey coffees that we have ca