Diedrich IR5 Analysis by Doris Garrido
Lately, while at Colombia's Pink Bourbon cupping table, I can't help but notice a distinct reminisce of Ethiopia's delicate flavor. I know I am influenced by the knowledge of its genetics but in this case, it is more than that, the meticulous work of Julianna and Wbeimar Lasso adds a deep layer of complexity. On this coffee I found florals, delicate soft sweetness, blueberries and homemade strawberry jam, pink grapefruit, and blood orange.
I didn't have a chance to taste the baristas brew, but Isabella Vitaliano filtered a cup using her signature minimalistic brewing techniques. Among all the favors I have mentioned, the natural process gifts us a clean, crisp acidity that reminds me of the Pinot Noir Rosé we used to process at Chimney Rock winery in Napa where I worked in a past life. Even the aftertaste leaves me thinking of those Pinot Noir tannins. It's a delicate, complex coffee where I feel like tasting the bridge between Africa and America.
For this roast I preheated up the Diedrich drum at 440F. Knowing that was my only roast of the afternoon, I decided to charge and wait until I was getting close to the turning point to add gas, as I was worried the drum might be too hot for the beans. Turning point happened around 189F, on the higher side, but where I wanted to be, I cranked the gas at this point and held it close to 3 minutes. I then started stepping it down, eventually cutting the burners at 324F, allowing the build-up energy to do its magic. As we moved through Maillard, I was looking for a soft caramelization to capture that signature Pink Bourbon silky body. As I approached First Crack, I opened the full air flow, marked the first crack, and brought the burners back slightly to help finish the roast. My totals were 4:12 in drying, 3:20 in yellowing, and 1:47 in post development, for a total roast time of 9:19 minutes.
Soon, this coffee will be hitting The Crown menu as an espresso. Stop by and have a taste!
