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Starting the day by tasting production test batches of new decaf coffees. Starting out with an Ethiopian coffee. This is the one that I was least confident in as rather than finding exactly what I wanted in my initial exploratory testing, I found some different things that I liked and needed to design a new roasting plan to try to get all of that in the cup at the same time. Worked out well. Good balance of body and acidity, citric and melon flavors.
The key here was stretching out time while the coffee was yellow to push the sweetness then blast through time between cracks fast to preserve acidity, ending right at the start of 2nd crack to bring the body up. Quite happy with how this turned out.