30% Brazilian Cach
30% Sulawesi
20% Harrar
20% Aged Lintong
I roasted the Brazil and Harrar together, just 10 to 20 seconds into 2nd crack.
The Sulawesi and Lintong were roasted together into a good rolling 2nd crack, but not so far as getting oils in the roast.
I resisted 2 days before trying it, even though it smelled fantastic in the 1-way valve bag, lots of chcolate, caramel and nuts.
I had high hopes for this blend, as I have used the base components together before with good results. I also really like Harrar in an espresso blend with the fruity wineyness. The Aged lintong I hoped would add some nice earthy bottom, and smokey bite. Also I really liked some mixed roast blends I have had before.
This certainly has lots of crema, very gloupy coming out of the spouts
. Most of the beans are dry processed, which really helps with this. The crema is also a nice brick red colour, dense and thick. This tasted just as good as it looked, overall really sweet, and bitter sweet too, and the light and dark roast combination gives a really full flavour, done aa a ristretto. Lots of caramel and syruppy flavours, along with the Harrar fruit. You could argue that there are not the brighter acidic flavours that some like, but maybe swapping the Harrar for some Yirgacheffe would give you those. I might try this at some point, but the Yirg would have to be done separately to the other 2 roasts.
I haven't tried this with milk in a cappa yet, but I suspect it will go very nicely.
Definitely my favourite attempt of recent times.
.
