Diedrich IR-5 Analysis by Doris Garrido
El Vapor is a natural coffee from Costa Rica that, in the last couple of years, has a distinct flavor that’s easy to recognize because of its funkiness; this harvest I found that flavor cleaner.
As for the natural fermentation process, it is normal to have the funky note. On this coffee I found it particular and easy to recognize, but then I learned that it was just part of the harvest year. Also, something to notice this year on the green grading is the higher density reading. The moisture on the other hand looks normal to average.
This is dense coffee, natural process, mostly between 17 and 18 screen size. The first roast of the day, on a summer day, that starts in an extra hot drum added to the variables that I used to build the roast, which was 5.5lb. on a 5 kilo Diedrich starting with 50% air at 411°F. I let the temperature drop for a minute, waiting until it was getting closer to turning point to add the gas. I added 70% and marked turning point at 184.9°F.
I wanted this Costa Rica to roast in a little more than 9 minutes and decide to keep the 50% air for the rest of the roast, maintaining the gas at 70% till I passed the color change. I then dropped the gas first to 45% at 313F, and a few seconds later to 30%. I was able to spend 4 minutes in Maillard, hitting the first crack at 384.7°F. 1:29 minutes of post-development and 402.3°F of end temperature rounded out the roast.
A sweet strawberry and chocolate presided on the cupping table; candy-like, dried cherry, and maple syrup. The coffee developed just in the right way, with the right amount of winey notes letting the coffee show all the berries. Soon this coffee will be our next espresso offer here at the Crown and I will be pleased to move it to the Loring roaster and find out how the air makes its magic.
