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This Colombia anaerobic natural tabi offering from third generation coffee grower Wilson Paredes was stunning on the cupping table with notes of milk chocolate, cherry, strawberry, peach, and pomegranate. I roasted an 8-pound batch on our Diedrich IR-5. I charged this batch at 387 degrees Fahrenheit with 50% heat applied and reached turning point 1:26 in duration. I increased heat application to 75% just under three minutes of duration. The coffee was moving through the drying phase with an increasing, steady rate of rise. I adjusted airflow to 50% four minutes and fifty-two seconds and prepared to enter the maillard phase of the roast. Maillard phase began 5:21 in duration. Color change was uneven and sporadic but did become uniform after a few minutes. At this point I still had 75% heat applied and decided to reduce to 50% based on duration and momentum and not wanting to move through maillard too quickly. Since this coffee was produced as an anaerobic, I wanted to maximize flavor development from the chemical reactions that were occurring. I began dialing back heat application even more as I prepared for the development phase of the roast. I reduced heat down to 35% and then once more to 25% as I wanted to move into development with a softer first crack. The development phase of the roast began 9:00 in duration. First crack was soft and gentle and had aromas of honey and cane sugar. There was a declining rate of rise through development and did not have to make added heat adjustments. I developed this coffee for 1:40 and had a total duration of 10:40. I was happy with this roast as I have been drinking this coffee daily and enjoying the complexity of fruit notes integrated with a balanced milk chocolate body.

Complex and layered fruit tones integrated with a milk chocolate body and balanced sweet finish.