Diedrich IR-5 Analysis by Doris Garrido
This is my second year roasting Juan Peña Coffees, and I have been amazed by the quality of his work, and the detail of his processes since then. You can taste all the dedicated work he has put into it, from growing the plant to drying the seeds. And here I going to share how my first roast went.
In this coffee, you can find a lot of florals, I have it cupped a few times by now and it reminds me of a great Ethiopian. It has a tart acidity like berries and a delicate sweetness, highly enjoyable cup of coffee.
I charged the coffee at 417.1F with 30% gas and added 100% before the first minute. At 2:20 minutes I started lowering to 70%, then 45%, and then 30%, just before yellowing. At 306F color change started happening. At 336F started using the air, the first 50%, and just before the first crack I added 100%. At 8 minutes of the roast, I marked the first crack at 380F. I let it run for about 45 seconds and dropped the burners to 0%, that way I ended the roast with 1:21 minutes of post-development and at 391.2F
On the cupping table, this coffee tasted clean, floral, with pleasant acidity especially as it cooled, honeysuckle sweetness, lime, melon, mild mango, subtle passionfruit, understated but really tasty. On my personal cupping notes was all of that but low, low tart acidity, low florals -- in general low flavor. I feel like I washed the intensity of the flavors. The coffee was tasty but I knew that there was more. And I was right. I tasted the Bullet roast of Evan Gilman, and the Ikawa roast, and all of them ended with a bit more intensity on the flavors. Personally, I would pick the Low-density profile on the Ikawa, just because it showcases the complexity of the flavor and honors Juan Peña's excellent work. I still have some more of this coffee and for my next try, I’ll be looking to stretch Maillard, and I will approach the roast a little more gently.
