Loring S15 Falcon Analysis by Doris Garrido
I haven't met her in person, but I feel a real connection with Yulissa Chambi and her family - they have a true coffee heritage, handling everything from the seed all the way to the cup. You can tell their passion lies in making delicious coffee by focusing on the details. The whole Chambi family supports each other. Last year, her brother Felix promised me Yulissa would come to the coffee expo and visit the Bay Area. It wasn’t possible, but he said it would happen in a few months. The family is quite busy right now; Another sister, Helen Chambi just became the Bolivian national taster champion and is training for the world championship in Switzerland. Plus, the harvest is coming early this year, on top of everything else going on in the world. But for now, I just hope coffee will make us reunite anytime soon.
But let's talk about roasting!
Yulissa's washed process isn’t just a simple wash; there's always great discoveries after roasting, you just need to know where to look. I’ve done a couple of roasts on the Loring so far, and for this analysis, I wanted to focus on my second roast. I used the roaster at 54% capacity, and my overall approach was to extend the drying by holding off on the power and then pushing a little at the beginning of Maillard, to slow things down as it approached caramelization.
Here's what I did:
I started the roast at 460F and waited a minute before adding power. Then I ran it at 100% power, gradually lowering it as I got close to 360F, first to 80% (though I have to say 80% felt like too much, so I bumped it back up to 90% for a few seconds and then back to 80% again). After I waited to keep dropping the power as I neared the cracking point. For development I let it go for 1 minute and 30 seconds with a final temperature of 410F.
Yulissa coffee is remarkably clean and crisp, really vibrant. I tasted hibiscus, green grapes and lemon with a very soft texture and botanical aftertaste. Is a vibrant coffee that translates beautifully as an espresso. Its buttery smooth texture is exquisite in an espresso drink. If you're in the Bay Area, definitely stop by and give it a try!
