Diedrich IR5 Analysis by Doris Garrido
If you have taken the time to check our previous analysis of the Timor Hybrid, then you’re going to like this!
Coffee varieties are truly captivating. The family expanded so much, both naturally and with human intervention. On Timor, we saw that natural cross between Arabica and Robusta. And now, this great Arabica was crossed with Liberica, creating S288, which then became a parent of S795, popular cultivar in India and Indonesia. This coffee lineage boasts all the wonderful qualities -rust resistant, high yield, great taste - and possibly even less caffeine? In theory it seems likely, but we haven't tested it, so I can’t say for certain. I’m hoping it does, though, because we’ve got a great one - with the help of Evan Gilman on the sourcing - that is going on the menu, and I’ll be drinking it all day without worrying about the caffeine jitters.
Anyway, I'm thrilled to introduce you to Sulawesi Organic Bolokan Sulotco Jaya Abadi Natural. It’s a blend of Catimor, Typica and of course S795. I roasted it, and it resulted in a very enjoyable cup. Now let me share how I have approached the roast.
The density reading was quite low, so I opted for a gentle approach. I wanted to concentrate all the heat at the beginning of Maillard and then gradually ease off as we approached caramelization very simple approach, but here’s the numbers:
Using only 40% of the roaster capacity, I began at 382F with 30% gas. With this the turning point was reached at 173F at 1 minute 31 seconds. After 2 minutes, I increased the gas to 70%, then to a full 100% at 3:41 minutes. Held it there for a minute and a half, then gradually reduced it back to 70%, then to 60% a minute later, and finally down to 30%.
The color change was noticeable early on around 390F. As for airflow I have opened full at 361F to help at the beginning of the smog to keep it clean. The first crack I marked at 386.7F when I heard the beans start to pop, but I noticed by eye the starting about 30 seconds earlier, which I took into consideration for the development. The development time was 1:14 minutes but with the previous 30 seconds, maybe 1:44 minutes in total. The end temperature was 412F. That’s a rather high drop temperature for my diedrich but given it is a natural process; I was just a little concerned. At the end it worked on the cupping table. The roast level was perfect!
I’ve had the opportunity of tasting this coffee a few times before, at the traders table and at the crown, and it’s incredibly versatile. You can roast it in various ways, achieving a winey, funky profile, or, as I did, aiming for a clean cup with lots of fruit flavor and just a touch of funk. With the rest of the team, I have collected the following notes during cupping: Raspberry, root beer, sarsaparilla, tamarind, tootsie roll, blueberry pie, compote, rhubarb, fresh herbs, and mango chutney. It is a very interesting coffee to enjoy and read about!
