Actually an old favourite:
100g Brazilian Screen Dried Cachoera (HB)
100g Bolivian Prima Organic (HB)
50g Smith Farms Kona (HB)
All roasted together in the Hottop, and stopped a few pops into 2nd crack, or in this case when the Hott[p overheats and dumps the beans, and then stops, meanig I have to turn on press eject to get the cooling cycle to run! I guess the filter needs changing.
Anyway this blend (a recipe from Steve) is as good as ever, lots of chocolate, caramel, nuts and a little spice. Not much acidity here, but I'm quite a fan of lowish acidity espresso. Very smooth. Just a shame that Kona is so expensive, I wonder what I could use instead?