Diedrich IR-5 by Doris Garrido
If we are looking for a good-tasting Sumatra, this is it; a good coffee from source to taste. We were pleased that this coffee performed great on the cupping table standing alongside other great coffees on the cupping table. Not the best looking, on the other hand. I was concerned while roasting when I saw some little chipped beans on the trier, but nothing alarming. After hearing Chris Kornman's explanation of all that this coffee has to go through in the wet-hulled process I got to understand why this is something that does not influence the tasty final cup.
Now, on the roasting side, the roast went simply great. I did a gentle roast with a little longer development than usual. I spent 5 minutes in drying, 3:39 in yellowing, and 1:38 minutes in post-development, and dropped the batch at 399.1F. Regarding gas movements, I started adding gas at 30 seconds until 100% and left it there for just a little while. In the same way, I dropped to 30% just after I marked color change. In the airflow settings, the roast began at 0, and I used my basic setting of 50% at the middle of Maillard and 100% before first crack. On the ColorTrack, 63.62 on the whole beans and 56.11 on the ground coffee.
I would say that even when it looks more like a medium roast, it seems just touching that area on tasting notes: lemongrass, orange zest, Valencia oranges on the acidity, clean, silky, milk chocolate, pumpkin pie spice, candied walnut, salty caramel, cashew butter. And for a final comment, I used to expect the wet-hulled kind of taste of earthy and muddiness, but that was barely noticeable here.
