Diedrich IR 5 Analysis by Doris Garrido
The diversity of flavors that you can find in coffee has become a challenge when trying to choose a singular favorite. Nevertheless, the Gesha cultivars have a particular distinctiveness in their floral notes. From my own personal opinion, it is an interplay of aromatics and floral notes perceptible both on the noise and the taste that make Gesha particularly elegant.
On the roasting side, achieving a great roast is attainable mostly when you have a great quality coffee just like this Tanzania Gesha no matter what, but is also possible to get the florals to its best levels amplifying the inherent florals, bringing the best of the coffee, if the coffee has it, then it will depends on the work of whom is roasting.
For this roast analysis, I did one roast and gave it a lot of thought, considering the green metrics, including density and moisture content. I opted for a soft start, using consistent airflow from the beginning, and watching caramelization carefully.
This was my second roast of the day, which means the drum was stable. I loaded the coffee and started the roast at 402F with 50% of the airflow. After a few seconds, I started applying gas, first at 85% and after the turning point, I lowered it to 70%. Just getting into the 300F range the color started to change, and I marked it at 4:29 minutes. Getting into caramelization, I aimed to maintain a rate of change of 16 degrees per minute until hitting the first crack. During this time, I also increased the airflow to 100%. The coffee started cracking at 8:07 minutes / 383.3F. During development I went 0 gas as I noticed a slight jump of the rate of change and since I got enough thermal energy to finalize the roast. 9:30 minutes of total roast, 1:23 minutes of post development with 401.6F of end temperature.
The cupping session shows the following results: Jasmine (2), Bright, Coriander seeds, Elderflower, Bergamot, Lemongrass, Mandarin orange, Menthol, Maple Syrup, Brown sugar, Mild herbal, sweet lime, White Peach, White tea, Orange Blossom.
While the resulting coffee was a great representation, I was short delivering the part I enjoy the most from this Tanzania coffee, the intense florals. I assure you the craftsmanship of all the hands before me did an excellent job. I have tasted the huge potential on the Ikawa roast a previously did, and makes me very excited that this coffee is going to be served as our light roast offer, first because this is my drink of choice throughout the day and secondly because I will have the opportunity to revised my profile and transferred to a bigger roaster refining the first the caramelization phase and make sure I got the best of it.
