I thought I'd return with a "this week's blend" after giving you all a break.
I can't claim responsibility for this one, it was an idea Steve (HB) gave me quite a while back.
His original was:
40% Brazilian Cachoera
40% Bolivian Organic
20% Kona
I have no Kona, and he suggested using Etheopian Harar instaed.
I cheated a little and roasted all 3 together. The Cach and Harar are fine together, and I hoped the Bolivian would be OK in with them.
I had little success with the Bolivian in the air roaster, I got an underlying taste of over boiled cabbage! Having done it in the Hottop, I got the chocolate Steve had kept on about.
The roast went well, the Bolivian seemed to roast to a similar degree to the other 2.
After a few days rest, I was getting lovely looking pours from this, nice dark crema which stayed for a long time giving a creamy mouthfeel. The taste is very sweet with caramel,nuts, and chocolate/cocoa, and just a litle fruit. This is very smooth, and makes a really nice ristretto. Despite being on the mellow end of espresso, it is still quite nice in a cappuccino. It would certainly be lost with any more milk though.
I have been using the new (new to me anyway) Mazzer Mini to grind this, which may have influenced things a little.
I'd be interested to try this with the Kona that Steve uses though.