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After tasting a sample roast of this anaerobic natural that had highlighted notes of apricot, kiwi, and strawberry present in the cup I was excited to have the opportunity to do a production roast of this coffee on our Diedrich IR-5. I charged at a lower temperature so I could apply more heat up front of the roast and avoid any kind of scorching. This approach did benefit me through the duration of the roast as I was able to increase the airflow in the drum to 50% and not lose momentum through color change. This Colombian offering took on color at a slow and awkward pace. This has been my experience with coffees processed as an anaerobic as they will take color unevenly. As I moved forward in duration, the color smoothed out very nicely. First crack was gentle and light and stayed gentle and light as I moved through first crack and beyond. Aromas of kiwi and apricot were present during the development phase. It was important to stay focused on rate of rise and heat application to avoid any kind of stalling out. I did not want to apply extra heat unless it was necessary. The approach I took charging lower and applying a larger percentage of heat earlier gave me the momentum to lower my heat application before first crack allowing the coffee to develop with momentum at a solid rate of rise without having to increase heat. This approach benefited the coffee on the cupping table as the roast was clean and integrated. There was no distortion or roast within the cup.

A silky delicate body with crisp, mild acidity. Cohesive and complex layered fruit notes of kiwi, apricot, strawberry, and raspberry lemonade developing into a creamy mouthfeel and sweet finish.