Isabel wrote:I think I would have to agree that sometimes SO are just to good to blend (We can find perfect examples on all the Cup of Excellence winners). I really enjoy finding the uniqueness of a great coffee and feel that this can sometimes be lost if placed in a blend. However, I will admit that sometimes some coffees excel only when mixed with others.
That eloquently sums it up really
Sorry I got your country of origin wrong earlier
and some of my favourite coffees come from El Sal: namely from the La Fany Estate. What I really love about the La Fany is its versatility. I love its creamy caramelliness as an SO, the range of roast levels it can handle, and what it can bring to a blend with other beans as well as a multi-roast SO blend.
I've also had the pleasure of tasting a couple of El Sal COE's through Hasbean and they were fantastic!! Has your farm participated/won in COE? Would love to hear about how COE impacts the daily lives and way of working of farmers (if it does
)... as farmers who have been able to use the label, as well, if possible, those who have yet to achieve it. Do farmers in general get excited about COE? Or is that depended on the size of a farm? What's a typical day like for a farmer and/or worker during harvest and non-harvest periods?
I agree with not wanting to blend COE SOs... but, for me personally, it's usually because there's a smaller range of roasts to get right in order to enjoy the benefits of its characteristics. There is at least one exception for me though... Brazilian (2006?) COE Sitio Boa Sorte. It was one of my favourite multi-roast single bean blends which did well from end of 1st crack to a little into 2nd crack (but never rolling
)
I fondly remember it (SO & blend) as both comforting and soothing
As the first and perhaps only farmer on this forum, you might get a tad bombarded with soooo many questions
Oh and, awwwwww
a lot of expat/foreign women I met while living in NL moved there for love
...including me
Hoe gaat 't met de NL taal?