40% Brazilian Cachoeira
30% Sulawesi (Kalosi)
20% Harrar
10% Guatamalan Antigua
The Brazil and Harrar were roasted together (both being dry processed beans) about 15-20 seconds into 2nd crack, what I would describe a lighter Northern Italian roast.
The Sulawesi and Antigua were roasted together (both needing a longer roast), and were taken to a rolling 2nd crack, perhaps a little darker than I usually roast, as there was some visible smoke out of the Imex. There was still no surface oil after the roast was done, just a few divots out of the beans.
This blend needs a much coarser grind than the previous one I had been drinking (some home roast Toba Sulawesi from Hasbean), about 3 steps on the Rocky.
As with most Cachoeira based blends I find that at least 2 days rest is needed, or the pour has very foamy crema that drops quickly in the cup.
The taste is sweet, as expected with the Cach, there is some good smooth body and just a hint of somkeyness from the Sulawesi, the Harrar gives a fruity wineyness, and the Guat a liquoricy bite and sharpness.
I like this as a full double, it is quite well ballanced. As a 30ml double ristretto there is maybe a little too much dry wineyness from the Harrar for my taste, but that was at 2 days rest so it may mellow. In a cappuccino (with a double shot) it perhaps lacks a little bite and the crema is a liitle light in colour so doesn't look quite so pretty (if that really matters), but still taste quite good.
I must admit that my favourite blends recently have had a Cach/ dark roast Sulawesi as the base. This seems a good combination to add some highlight beans to.
How about some others putting their current blends up whether their own, or a pre-blend. It would be interesting to see what others are drinking
Simon
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I have to keep it below 20%, or I find it too sharp for my taste, unless I'm under-roasting.
The earhtyness of the Toba has made me miss all those sweet high notes.
