Diedrich IR-5 Analysis by Doris Garrido
Finally Bolivian coffees are landing, and I am really excited to roast and cup this coffee from Los Yungas by the producer Yulissa Chambi. I have not met her in person, but I feel like if I knew her through Sandra Loofbourow, our former content director who was invited last year to judge La Taza Presidencial hosted by the Bolivian government and meet the whole Chambi Family. And I got to hear about Yulissa and all the work and care she has invested into this crop of Typica and Catuai processed as an anaerobic washed coffee and that make me proud that her coffee was selected on the Royal Coffee Crown Jewel program.
To start roasting I set the charge temperature at 426F with 70% of gas and took it to 100% right away as I noticed that the coffee was able to take it. On the metrics the green came with average density and moisture, that gave me confidence to push a little faster on the drying phase. With 1:30 seconds I reach turning point at 188F. At minute 4:11 my exhaust temperature starts marking 426.4F. It was time to take my gas to the lowest 30%. I did it looking to flatten my exhaust curve and by doing that I was able to run through Maillard smoothly, lowering the bean rate of rise readings with a pace that allowed the roast to hit first crack at 15/60 sec RoR. I started the 50% of air flow right after the color change to help control the RoR and opened the 100% after cracking looking for a cleaner roast.
I marked first crack at 387.4F, I gave it a development time of 1:19 minutes. I killed the burners at 399F with enough power to end the roast and drop the coffee at 402F.
First, the cup tasted clean, juicy and fruity. We found orange blossom, plum, sweet cherry, ripe grapes, mint, nougat, Hazelnut chocolate, and a long-lasting aftertaste. I would say that in general it was an easy roast, the coffee responded well to the heat resulting in a rich and complex cup without any taste of fermentation defects. And now I am wondering, if Yulissa Chambi is starting with this delicious coffee can I wait to taste what she is going to produce in the future!?
