Diedrich IR5 Analysis by Doris Garrido
In my roasting approach for this co-fermented coffee, I opted for a usual gentle beginning of the roast. Given that it's a delicate Gesha, I observed that this coffee is even more sensitive than a washed varietal, losing moisture more quickly. It’s crucial to mention that for a co-fermented coffee, slowing down at the right time is essential, or the roast can accelerate rapidly. Catching the first crack can also be tricky; I’ve noticed it sometimes occurs before I can even hear the crack noises.
The roast began at 380F and passed the turning point even faster than I anticipated. I introduced gas at the 2-minute mark, bringing it to 60%. Shortly after, I increased to 100% and maintained this setting for a little over 2 minutes reducing it to 70%. In retrospect, I probably waited too long to reduce heat (around 340F), My Maillard was progressing very quickly. To manage this, I decided to turn the burner off for a bit, bringing it back on after the first crack. This allowed me to finish the roast with the full airflow I had opened before the crack. The development phase lasted for 1 minute and 40 seconds, which was a bit longer than my ideal for a Gesha, but I wanted to compensate since the yellowing phase had progressed too quickly, and I aimed for a little more caramelization.
Without a doubt this coffee produced an incredibly perfumes aroma, with strong citrus notes. On the cupping table we found notes of hibiscus tea, grilled lemons, seven up, and ginger ale. For co-ferment lovers, this coffee truly delivers those vibrant citrus flavors and aromas- they are unmistakable during roasting. However, the caramelization can also become quite complex; In other roasting approaches, specifically on the IKAW that Isabella V. has done, I’ve tasted notes of anise, mint, and even greater complexity in ginger notes.
