Diedrich IR-5 Analysis by Doris Garrido
It is a pleasure to taste coffees from Uganda, and even more so when I have the opportunity to roast them. I have a special appreciation for this origin as I went home during the first stage of this Covid situation with a natural coffee that became my treasure during that time and changed the way I brew and appreciate coffee.
This year Uganda Natural from a community in Mountain Elgon is shining on this light roast, I ended with a clean cup full of clear sweet floral aromatics.
As for the previous experience, I know that density here can be a little high and the roast will benefit from lots of heat at the first stage of the roast, so I went that direction.
I charged the batch to 448F with 50% of the airflow and started the gas right away at 100%. I wanted to give this little batch all the push to move the roast. The profile ended simply in theory, after 3 minutes I lowered the gas to 30%. I applied high power to the beginning and then just left the coffee to run to the first crack. Color change happened at 308F and hit the first crack at 383.1F. Here I started the 100% air and I let the coffee for 1:37 minutes to develop and drop at 396F. As for the fast roast, I got a thin-bodied cup with dried strawberries, a delicious soft berry and tart, forward acidity. I will call this roast perfect for a pour-over drinker, but the potential of this coffee is actually higher, you will find the layers of chocolate and a bolder taste if that is what you want, the possibilities for a more traditional roast are endless, this coffee has the capacity to go everywhere because its quality allows flexibility.
