Diedrich IR-5 Analysis by Doris Garrido
Mexico has around 16 coffee producing states, Oaxaca being in the top four of in terms of production. It's likely we haven't seen the great work that producers have been doing in Mexico, since most Mexican coffee has been traded in the commodity market. But sometimes, like now, we get to work with a great coffee like this one from la Sierra Mazateca. This region is in Oaxaca, a state well known for its rich culinary culture, its production of the world-famous Mezcal, and the high quality of its chocolate. Not to mention the arts, textiles, and cultural richness of its 19 ethnicities that make the state so popular. And even though Mexico is the birthplace of chocolate, coffee is now finding its place, and chocolate is not the only tasting note that you can find in its coffees. Be ready to taste cleanliness, bright, clear, and juicy acidity, with a complex sweetness and a rounded body.
This coffee came to us from Yoloxochitlan Oaxaca with average density and moisture content. With that in mind, I planned a slightly longer roast, looking to be gentle with the coffee, with a little longer Maillard, and a moderate post-crack development.
The 5.5lb. batch in the 5 kilo Diedrich started with a hot drum (Temperature set at 411°F) as this was my first roast of the day. I decided to use 50% airflow from the beginning, to help soften the impact at charging.
I start the roast with 30% gas from the beginning and added to 70% after 2 minutes. I closed the air a few seconds after the turning point. At this point I wanted to leave the gas to work and push the roast to the color change; air will slow the process during this phase.
Yellowing started happening at 302.1°F and at 317°F I pushed the gas down to 60% and then to 30%.
At 362°F I opened to 50% air again and a little later to 100% at 376.9°F. The cracking started at 385°F and I went for 1:30 minutes post-crack development. I closed my pilot at 396.7°F just when I noticed my rate of rise trying to run. I got to finish the roast simply fine.
The next day the aroma was the first remarkable thing to notice, I was quite sure the processing that the producer had done had elevated this coffee. First pass on the cupping: juicy, zesty, bright, and vibrant acidity, with notes of plum, lemon, mango, and then the complex sweetness: hard candy, dry dates, clean caramel. Overall clean coffee with a balanced complexity, and a silky body. I personally prefer this roast brewed on filter just to bring the the floral that I love, but as Chris Kornman has mentioned, it is a versatile coffee that can be roasted and numerous ways. Soon I will be roasting it to become our light roast option here at The Crown in Oakland. Don't miss the opportunity to stop by and taste what Yoloxitlan Oaxaca coffees has to offer … because YOLO.
