Diedrich IR-5 Analysis by Doris Garrido
This coffee is a blend of Timor Hybrid and Typica. It was interesting to observe how this coffee behaved during roasting. While there may not be a huge difference between this blend and other Arabica cultivars, I did notice some slight variations. Initially, the density of this coffee was above average (698 grams per liter). However, during the roasting process, the coffee easily absorbed heat and quickly lost its moisture. Given its density reading, I would have expected a little more resistance to the heat.
For this roast, I planned to extend the drying phase and yellowing, aiming for slightly longer development while keeping the end temperature under 400°F. My goal was to highlight the pleasant sweetness inherent in this coffee.
I charged the coffee at 401°F and waited to pass the turning point before adding gas. Surprisingly, the temperature I reached was higher than anticipated (174°F at 1 minute and 33 seconds). I adjusted the gas to 85% and achieved yellowing within 5 minutes. Lowering the gas to 60%, I observed the color change. Noticing that the speed was a bit high, I further reduced the gas to 30% at 360°F. As the rate of change gradually decreased, I introduced air—first at 50% and then immediately at 100%. At first crack, the rate of change remained elevated, prompting me to drop the pilot to 0% gas momentarily before restarting it after about a minute. The coffee developed for 1 minute and 30 seconds, reaching an endpoint temperature of 394°F.
While grinding in preparation for cupping, I was greeted by a pleasant, sweet chamomile aroma. Upon tasting, I detected notes of crispy lime, lemongrass, and orange sweetness. As the coffee cooled, the sweetness became even more pronounced, revealing flavors of raw sugar, caramel, dates, and delightful dried fruits. Overall, I enjoyed an exceptionally clean cup with a perfect balance of sweetness and lemony acidity.
