Diedrich IR-5 Analysis by Doris Garrido.
This Peru season has been exciting for me at the cupping table as I have been trying to deconstruct the coffee process based on the cupping notes. The last few coffees I have tasted were just so complex in flavor that I got the idea that there was something else happening during the wash process, but I did not succeed. It was just my perception as we were tasting great delicious coffees.
I started the 5.5 batch roast with 436F with the low 30% gas power and then added 60% followed by 85% to push a little bit for a brief period and start dropping little by little. I have been using this approach on gas trying treat the bean with less stress at the beginning, but pushing the roast as it starts climbing to yellowing. At 250F I started dropping gas and to the lowest 30% again, just before getting into the yellowing phase. Starting Maillard with a 34.7 of rate of rise, I went lower simply great till reaching first crack at 16F/min RoR. The cracking was quiet, and I needed to check the trier to mark it. I dropped the coffee at 395.3F with 1:19 of post-crack development.
This coffee turned out floral and fruity on the cupping table, a silky mouthfeel, with some notes of papaya, butter, orange creamsicle, mangosteen, and some bittersweet chocolate. Frutti and sweet-tasting all the way, it was good roast; the coffee behaved great, and tasted even better.
