Kenya AB Githembe (GP) (22 lb. Box)

It was a pleasure to have the opportunity to work with this washed Kenya AB. The arrival sample performed well on the cupping table, revealing complex notes of raspberry, watermelon, and pineapple with floral tones. As I prepared to do a production roast on our Diedrich IR-5, I began thinking about my approach for this roast; I wanted to capture and highlight the complex peach, raspberry, and floral tones that I tasted in the sample roast. I charged our Diedrich IR-5 to 388°F with 50% of heat applied and released the coffee into the drum. Turning point occurred 1:29 into duration at 167°F. I needed to build up heat and momentum, so I increased the heat application to 75% at 3:11. As the roast moved through the drying phase and closer to color change, I adjusted the airflow moving through the drum to 50% at 5:02. The maillard phase of the roast began 6:08 into duration at 314°F. Color change came on smooth and even. As the coffee gained momentum and moved closer to first crack, I decreased heat application to 50% at 6:38. 8:09 into duration, I lowered the heat to 30% as I prepared to move out of the maillard phase and into development. The maillard phase lasted for 2:40 of the roast’s overall duration. The development phase of the roast began 8:48 into duration at 387°F. At 8:52, I adjusted the airflow moving through the drum to 100%. First crack was clear and distinct. I experienced aromas of floral and honey throughout development. The coffee had sufficient momentum and a smooth descending rate of rise for the remainder of the roast’s duration. Total duration of the roast was 11:26 with an end temperature of 407°F. I finished with 2:38 of development time. I was pleased with the outcome of the roast and was excited to put it up on the cupping table.