As usual, I'm starting by evaluating the coffee across a range of roasts that I hope extends from too light to too dark. In this case, 10 different roast levels. The first two are thin and vegetal, lacking in the qualities that I want out of this coffee. The last two start to get smoky and leathery, which is also not quite what I want, but cups 3-8 are quite pleasant with honey and chocolate attributes.
Cup 8 would be a dark roast if I decided to go with that. Medium-heavy body, low acidity, bittersweet chocolate flavor attributes. Cup 6 would be a medium roast. This one is exceptionally well balanced, preserving the honey attribute and the chocolate expressed as more of a milk chocolate. The main deficiency there is a slightly low overall intensity of flavor that I think I can fix with a profile tweak. I'm going to try that for my first production test batch.
Checking the roasting data, cup 6 ended about 13 seconds and 5F° past the start of second crack.