Most roasters treat the roast curve as trade secret. We think that’s backwards for a product where the curve is most of what you’re actually paying for — the green beans are a commodity; what we do to them for eleven minutes is not.
Publishing the curve means we can’t hide a bad batch behind vague tasting-note language. If the curve for a given bag ran long through the Maillard stage, you can see exactly why it tastes the way it does, and so can we, six months later when we’re trying to reproduce it.