Organic Rwanda Womens Coffee Group Natural Process Micro Lot (GP) (22 lb. Box)

This organic micro lot offering from the Women’s Coffee Extension is a natural process that revealed notes of blackberry, grape and jam with lush acidity. I was impressed with how clean this natural process coffee was after tasting an arrival sample roast. As I prepared to roast a production batch, I wanted to highlight the lush acidity that I had tasted from the sample roast and decided to use our Diedrich IR-5 and use the control I have with air on this machine. I charged the Diedrich to 390 degrees Fahrenheit off the bean probe and released the coffee into the drum with 50% of heat applied. Turning point was reached at 1:28 into duration at 160 degrees. Just under three minutes into duration I increased heat application to 75% to build momentum as I moved toward color change. Just over five minutes into duration I adjusted airflow to 50% to the drum. The maillard phase of the roast began at 5:55 into duration at 308 degrees. Color change was smooth and uniform. I had built up heat and momentum and decided to reduce heat application to 50% at 6:23 into duration. Moving closer to the development phase of the roast I reduced the heat to 25% at 7:30 into duration. The development phase of the roast was reached at 9:16 into duration at 390 degrees. First crack was gentle and light. At 9:44 into the roast I adjusted air 100% to the drum. I experienced aromas of grape and honey throughout development. There was no need for added heat adjustments, the balance of heat and air to the drum supported a steady, smooth downward rate. The total duration of the roast was 11:29 with an end temperature of 403 degrees. I finished with 2:13 of development time.