Quote:
Originally Posted by muziq
...What I'm finding is that while I liked Central American single bean brews over South American and African, as I start to blend 2 and 3 beans together, I'm wanting more variety--I want something that remains smooth, but has some unique characteristics in the flavor profile.
This morning, I just brewed up my first batch of medium Guatemalan, medium Costa Rican, and dark Golden Aged Sumatran. This is really doing it for me. While I'm not a fan of regular Sumatran (too earthy), the GAS is edgy and lends a depth to the smooth Guatemalan and Costa Ricans I love so much.
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I like CAs mixed with something earthy like Sumatran or Sulawesi (or some punchy Brazilians that come and go) too - you are in a tasty area as far as I'm concerned. Particularly because Guat is running very good right now. That could change with the next crop or the next hurricane or the next warehouse fire.
Blending is a regular dark art. I honor the roaster who can keep a signature blend both above average and consistent from year to year. It ain't easy. Enjoy your experiments and remember than variations in percentage of this/that can change things wildly.