fiend wrote on 26/9/05 under thread 'Grinding, why the variance?' :-
....."As it happens I would be curious to know how the Haraar and Malabar went in a blend together."
Over the w/end, I tried these together and it didn't work 'for me'. I also tried it with my supurb (very dark roasted) Mexican Santa Rita Peaberry.
Not withstanding the 'hit & miss' nature of entry-level roasters, it seems that the highlights of the above origins, get cancelled out in the blending.
When googling the history of coffee (as one does) there is often reference
to the classic blend of Mocha (Yemeni) and Mysore (Indian). Has anyone tried these ? and did it work in espresso ?
Quentin