Blends again

[simonp]

I've just tried another blend from some beans I roasted 3 days ago.

50% Brazilian Cachoeira(Hasbean), 20% Coumbian La Manuela(Hasbean), 20% Guatamalan Antigua(Sweet Marias), and 10% Aged Sumatran Lintong(Sweet Marias). All except the Lintong were roasted a few seconds into 2nd crack, and show just the hint of oil spots at 3 days. The Lintong was taken a bit longer into 2nd (as Tom of SM advises for espresso) into a rolling 2nd, but even so has only a few oils spots after 3 days. It is a little uneven, but no like MM.
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Very tasty, the Cach and La Manuela Give a sweet smooth sily body, the Guat adds a bit of spice and citrus, and the Aged Lintong gives some spicy bite and pungency even in this small ammount. Apparently the Lintong gets even better with more body after 5 or so days. It is a bit like Monsooned Malabar, but sweeter, and nicer in this blend.
I might cup the Aged Lintong this weekend and put the results up.

[simonp]

I tried this blend in a cappuccino this morning, and as I had hoped, it makes a really nice one. The spicyness from the aged Lintong (and probably the Antigua)cuts through, and the Cach and Columbian sweetens.