Diedrich IR5 Analysis by Doris Garrido
What a perfect name for a cultivar: Simba! It truly symbolizes this coffee heritage. This is yet another amazing offering from the Vohora family, who this year haven’t stopped giving us incredible coffees. On this occasion they not only gave us a coffee with the coolest name but also applied a clean and cool natural process to these beans, making it truly sensational.
This is a clean coffee with a soft, buttery, and creamy mouthfeel with its acidity touch. On this roast we got notes of candied peach, with a soft milk chocolate undertone, candy-like sweetness, combined with tart plum acidity, and blackberries.
I’ve roasted this coffee a couple times, but for this analysis I am using my most recent roast as in this one I have ended up shortening the yellowing just a bit and stretching post development, also just for a bit, finishing the roast just seconds shorter and the difference between the two reside on the cleanness of the cup allowing the sweetness to really shine alongside its crisp acidity.
I roasted this coffee similarly to how I roasted the Tanzania Gesha natural. I used a sightly low charge temperature of 401F, adding gas between the first one and half minutes of roasting (70% first, then 85% seconds later). I dropped the gas to its lowest setting just as i marked the color change. This coffee retained a lot of energy, which means I have only spent 3 minutes and 14 seconds yellowing, marking first crack at 383F. During development I needed to kill the burner halfway as the coffee wanted to take off, and I was looking to caramelize the sugars just a bit longer. Finally, I dropped the coffee at 401F after 1-minute and 37 seconds of development.
Overall, I am very pleased with this roast; all the fruitiness was on the sweet side, well done on the caramelized sugars. It reminded me of a creamy flan with crisp plum acidity.
