Hi
This is my first year roasting and i have been roasting since December with some lovely Brazil, Rwandan and El Salvadorian beans. i live outside London in the UK and the weather is mostly damp and cool. My roastery is in a converted stable. It is insulated and lined but it is south facing and gets a lot of sun now. Recently we have had a heatwave in the UK (i know, amazing!) and the beans have changed dramatically. They look more yellowy green than deep green and when i roast them they go from green to a very light pale green and pale yellow rather than a mid green and golden brown i am also noticing a lose of flavour in my Brazil and Rwandan beans although weirdly the El Salvdor beans are now tasting better.

So after this long amble, my question is, how should i store the beans over summer? I have the option of moving them into the house or the celler of the house where it is cooler, into a darker, cooler stable or should i be rigging up some sort of climate control and if so what would at be, air conditioning?

My second question is, is there a rule of thumb about adjustments to make in my roast profile? Should i lower the charge temperature or make changes to any particular part of the profile or are my beans ruined?