Ethiopia Natural Anaerobic Yirgacheffe Worka Sakaro GR1 (GP) (22 lb. Box)

This natural anaerobic offering from Ethiopia sparkled on the cupping table with notes of pineapple, kiwi, and cranberry. After tasting a sample roast of this coffee, I was excited to do a production roast on our 5 kilo Diedrich. I charged at 388 degrees Fahrenheit with 50% of heat applied. The coffee reached turning point at 1:24 and I increased heat application to 75% under three minutes. Building up sufficient momentum I applied 50% of airflow through the drum at 5:00 in duration. I reached color change at six minutes and entered the maillard phase of the roast. This coffee took on color at a sporadic pace and eventually smoothed out to an even color. I wanted to stretch out the maillard phase without getting to first crack too late in duration to achieve as much complexity in the cup as possible. Knowing this coffee is an anaerobic I knew there was potential to get a lot of different flavors in the cup. The maillard phase of the roast lasted for 3:39 of duration. I reached first crack at 9:39 at 388 degrees Fahrenheit with 25% of heat applied. First crack was soft and gentle, audible but light to the ear. I had sufficient momentum and did not increase heat application. I experienced aromas of cinnamon, kiwi, and blackberry throughout development. Total duration of the roast was 12:06 with 2:27 of development and an end temperature of 397 degrees Fahrenheit.