I've been reading articles about roasting at elevation, and my experience so far has been different than most. Many articles suggest that roast times decrease significantly at altitude - mine have run consistently long over 20 roasts in my new MC 2k. I've try to isolate some variable - primarily batch size and charge temp (although I did roast a sample at high charge temp; and that roast flew: FC at around 4 min). Does anyone have a consistent roast profile for a washed Hondo at elevation? I know that are way too many variables and unicorns don't exist (homage to Derek and Joe), but my shot group is really scattered right now and I'd like to narrow it a bit. Also, can anyone recommend a good scientific article that discusses coffee roasting at elevation.