Diedrich IR-5 Analysis by Doris Garrido.
This is the second year I got to roast Bolivia Yulissa Chambi coffees. Her two coffees are becoming Crown Jewels, and this year I wanted to get a deeper look into these two on my sample roasts to be able to shape the roast profile in a way that shows what these coffees have to offer. These are the same varieties, but one is washed and the other natural process.
I started with a 150 gram sample on the Proaster, I did two roasts of each coffee, one slightly underdeveloped and a second a little more extended. I got the idea of this coffee showing its fruitiness on the first roast, and on the second I wanted to know how to make the sweetness it has work well in the cup.
This worked the way I intended. On both coffees, the acidity tasted great, with berries and fruitiness in the natural, and a touch of florals and juiciness in the washed.
For the natural I decided that I wanted to have a clean taste, looking more for the berries and trying to avoid the fermented flavor that we sometimes taste in natural coffees.
Here’s the way I roasted the Yulissa Chambi natural process coffee:
I started with a 5.5lb. batch on the 5 kilo Diedrich with a temperature of 431F, using the warming air technique that I used on Yulissa's washed coffee, (I roasted the washed first and the natural second as the drum tends to get more stable after the first batch) trying to go fast but also gentle with the warmed air at 50%. I went to the 100% before turning point and lowered the air at 0 after.
I dropped gas to 60% at 3 minutes, and 30% a few seconds later, then marked color change at 304F. The roast ran simply perfect during Maillard at a great pace, and I started the air again at 337F. First crack started at 386.3F and I increased airflow to full for post development. I let the coffee continue roasting for 1:15, killing the burners in the middle of this phase as I had enough energy, and I did not want to end with higher temperature; drop was at 398.5F. On the cupping table this roast tasted simple delicious, elegant, berry forward, with very pleasant hard candy sweetness. This Bolivia natural is hitting the espresso bar in the next weeks at The Crown.
