I am admittedly a rookie roaster, however, armed with my Ikawa I am coming up with some nice roast. That said, I roast my beans 90g at a time with different profiles to see what I can get out of the bean and La Cristalina followed suit.
My first roast was 8 minutes and it didn't really make me that happy. The bean seemed a little on the wet side on roasting judging by the moisture in my roaster during the dry stage. I had a nice brown at the 5-minute mark and when done I ended with a 3/5 on the darkness scale. The tasting notes were sharper and a bit toward the bitter side. It was just an okay, cupper, 5.5 out of 10.
For the second batch of roast, I went deep and roasted for 9.30 minutes and changed my roasting profile to give me a bit more time in the dry/brown stage with a much longer development time. This gave me a 4 out of 5 darkness. I was surprised at what a difference this made, now I had a smooth, very 'coffee' cupper. Suddenly my rating went up to 8/10 and I was drinking a happy cupper. Hints of chocolate, maybe some hazelnut, perhaps chocolate chip cookie. This is a good overall bean when roasted correctly so on my Gogo Bean scale I give it an overall 7.5 to 8 out of 10.