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Tasted my test of the new Brazilian coffee. I was unimpressed by the light roasts, see how someone might want to go for the lightest one, but bright acidity and thin body aren't what I bought this coffee to get. The darkest thing I evaluated could work as a French Roast in a pinch, but I'm using a Guatemalan coffee for that right now that's better. The medium roast range, however, was quite good.
I narrowed in on a range of end temperatures from 434-446°F in which I had 4 distinct roasts. (context: start of 2nd crack is at 430°F). Tasting through that range from light to dark the flavors go from caramel sweet to bittersweet chocolate with a slight decline in overall perceived sweetness. Body gets heavier through the range, but in each cup it's smooth and well balanced. I'll try a production test batch ending at 440°F at about 15:30.