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Thread: PNG/Peru/Ethiopian Blend

  1. #1
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    PNG/Peru/Ethiopian Blend

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi All,

    Ive been experimenting with roasting a few different beans types over the past week, and after sampling the various beans at different stages of post-roast, I tried combining a couple. I stumbled upon something that was rather enjoyable - a 40% PNG Wahgi CS10, 33% Peru Ceja CS8, 27% Ethiopian Gambella CS7-8.

    I would describe it as smooth and chocolaty, with good body, and maybe a hint of caramel. Clean also springs to mind.

    Im also trying to learn the taste descriptions of various flavours. So if anyone else wants to try this out and write up their description I can start "calibrating" my vocabulary to my tastebuds.

    Enjoy!

  2. #2
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    Re: PNG/Peru/Ethiopian Blend

    Yes its a nice choice of beans, Ive been doing a rough third each of the same three and varying the Peru with costa rican or Colombian volcan.

  3. #3
    Senior Member NakiChap's Avatar
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    Hello I have roasted a 60/40 blend of the Peru/Wahgi

    Will be ready to try in a couple of days, I find most blends a little bland before day 6

    Next roast I will add some Gambella to the mix and see how that goes.

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    Sounds great! I love using Peru as the base for 70/30 blends with E Limmu/Gambella

  5. #5
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    Hey there!

    I have been roasting Peru Ceja + Etheopian Ghimbi (50/50) for a while now and just had a coffee from week old beans and it was INSANELY good. Really rich chocolate under-tones, nice full body and some fruitiness from the Ethiopian; it was just one of those coffees, the ones that make you shout 'YES!'. That is what a coffee lover lives for, that moment where the coffee makes love with you tongue.

    Sensual imagery aside, I would be interested to know what beans other than a Brazillian would make for a good base bean to a Peru+Etheopian roast. Thoughts people?
    smokey likes this.

  6. #6
    Coffee Nut fg1972's Avatar
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    I'm a newbie roaster, sorry for a silly question,
    Are you guys roasting each variety individually then blending the roasted beans?

  7. #7
    Senior Member flynnaus's Avatar
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    Quote Originally Posted by fg1972 View Post
    I'm a newbie roaster, sorry for a silly question,
    Are you guys roasting each variety individually then blending the roasted beans?
    Not a silly question.

    What are you roasting with and how much do you want to end up with? If you only want a small quantity, say 250g, and your roaster has a minimum batch size, say 300g, then you may need to pre-blend the beans to make the 300g batch. If you wanted 500g, then you could roast 300g of each separately and blend them afterwards.

    The advantage of post-blending is that you can roast and rest each bean for optimum results. You might want to roast the Ethiopian a little lighter than the Peru for example and rest it for longer.
    If you roast them together (pre-blend) then all beans will be roasted the same way. However, many are quite happy or even prefer pre-blended roasts.

    The best way is to try it each way for yourself.

  8. #8
    Coffee Nut fg1972's Avatar
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    Currently roasting with a popper, usually do 2 x 140g (green) roasts to end up with ~250g (roasted).
    Once I have a few more successful roasts under my belt, I will try both pre & post blending.
    Thanks flynnaus

  9. #9
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    Quote Originally Posted by Sixthlaw View Post
    Hey there!

    I have been roasting Peru Ceja + Etheopian Ghimbi (50/50) for a while now and just had a coffee from week old beans and it was INSANELY good. Really rich chocolate under-tones, nice full body and some fruitiness from the Ethiopian; it was just one of those coffees, the ones that make you shout 'YES!'. That is what a coffee lover lives for, that moment where the coffee makes love with you tongue.

    Sensual imagery aside, I would be interested to know what beans other than a Brazillian would make for a good base bean to a Peru+Etheopian roast. Thoughts people?
    I think you'll find that most of us here consider the Peru Ceja de Selva to be a base bean. If you want to expand the taste sensation, add an Indonesian like the Sulawesi Blue or Sumatran Aged Late pick (now sold out?). My preference would be 4 parts Peru, 3 parts Ghimbi, 2 parts Sulawesi Blue. (= Base plus Moka Java). Another good base bean other than the Peru would be the Indian Elephant Hills. If you pad the Peru base out with a nice Central American, you'll get KJM's house blend.

    Amanda

  10. #10
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    Thanks Sixthlaw,

    I've been roasting for a little while now, sticking with SO, which l love. But the good wife loves her latte's and has requested that I start producing some blends ("some variety would be nice" I think it went like). I'm going to go with with this combo, substituting the Ghimbi with the Sidamo Guji (whats in my stash)....see what happens.
    Quote Originally Posted by Sixthlaw View Post
    Hey there!

    I have been roasting Peru Ceja + Etheopian Ghimbi (50/50) for a while now and just had a coffee from week old beans and it was INSANELY good. Really rich chocolate under-tones, nice full body and some fruitiness from the Ethiopian; it was just one of those coffees, the ones that make you shout 'YES!'. That is what a coffee lover lives for, that moment where the coffee makes love with you tongue.

    Sensual imagery aside, I would be interested to know what beans other than a Brazillian would make for a good base bean to a Peru+Etheopian roast. Thoughts people?

  11. #11
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    Quote Originally Posted by Sixthlaw View Post
    Hey there!

    I have been roasting Peru Ceja + Etheopian Ghimbi (50/50) for a while now and just had a coffee from week old beans and it was INSANELY good. Really rich chocolate under-tones, nice full body and some fruitiness from the Ethiopian; it was just one of those coffees, the ones that make you shout 'YES!'. That is what a coffee lover lives for, that moment where the coffee makes love with you tongue.

    Sensual imagery aside, I would be interested to know what beans other than a Brazillian would make for a good base bean to a Peru+Etheopian roast. Thoughts people?
    Just had to say +1 from me on this and thoroughly agree it's an amazing combo for my limited palate too

  12. #12
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    Hi there, very interesting blend options. Any opinions on blending png, Colombian and Ethiopian beans together and what split etc. be interested in your feedback ?

  13. #13
    Senior Member smokey's Avatar
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    This is another blend I love:-

    Ethiopian Gambella - 150 grams
    Peru ceja de selva - 150 grams
    PNG Highlands Natural - 50 grams - I sometimes replace this with the Tanzanian Machare Estate, Malabar Monsoon or the Thailand Chiang Mai.

    just finished my morning coffee, flat white, this is awesome @ 12 days and I have enough left for another week, I hope.

  14. #14
    Senior Member smokey's Avatar
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    Quote Originally Posted by smokey View Post
    This is another blend I love:-

    Ethiopian Gambella - 150 grams
    Peru ceja de selva - 150 grams
    PNG Highlands Natural - 50 grams - I sometimes replace this with the Tanzanian Machare Estate, Malabar Monsoon or the Thailand Chiang Mai.

    just finished my morning coffee, flat white, this is awesome @ 12 days and I have enough left for another week, I hope.
    The bag is gone, sadly, it finished with incredible fruitiness, this one is a keeper.
    flynnaus likes this.

  15. #15
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    I discovered Brazil, roasted separately to into 2nd crack, 50%. PNG 30% and Ethiopian 20% roasted together then mixed.
    My family insist that I must always have this roast ready to go. Or else!
    smokey likes this.

  16. #16
    Senior Member smokey's Avatar
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    Graeme, the beanbay Brasil is awesome, makes a great coffee as an SO, that plus any Ethiopian I think would make for a great blend, add the PNG, one of my favourite beans, and its heaven. No wonder the family have you working day and night to produce their regular morning coffee

    I gather that you roasted the Brasil darker than the Ethionpian and PNG? That would certainly bring out the fruits and in the background a heavy cocoa, with great depth and body, ahh, I once similarly blended the Harrar, Brasil and Columbian, it was magnifique!

  17. #17
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    Smokey, yes roasted the Brasil via my Behmor just into 2nd c before hitting cool. Very dark. Then the PNG and Ethiopian together to just prior to second crack or 3mins after 1st c then post mixed and waited 7days. Get my greens from Bean Bay
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  18. #18
    Senior Member smokey's Avatar
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    Graeme, thanks, I am starting to enjoy my occasional medium roasts now that I am am getting use to the behmor these days, on the odd occasion I still do a dark roast but thats usually because I wasn't watching close enough. The difference between a light / medium and a dark roast can sometimes be huge, blending the two like this would really bring out the Ethiopian and PNG flavours.
    Graeme likes this.

  19. #19
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    Quote Originally Posted by Dayvo View Post
    Hi there, very interesting blend options. Any opinions on blending png, Colombian and Ethiopian beans together and what split etc. be interested in your feedback ?
    Hey Dayvo,

    My favourite blend at the moment is using the Colombian as a base. I find it works really well with milk based drinks.
    Currently drinking 50% Colombian, 30% Ugandan, 30% Costa Rica.

    I reckon you'll get a pretty good result swapping out the Ugandan for Ethiopian and Costa Rica for PNG! I tend to take the Colombian to CS9 on their own and roast the others together to CS8
    dan77 likes this.

  20. #20
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    Why not try Ethiopian 70% + Bali 30%?

    It's like mixing English beer with American beer.

  21. #21
    Senior Member Vinitasse's Avatar
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    Quote Originally Posted by cirrus View Post
    ...It's like mixing English beer with American beer.
    How could that possibly be a good thing????
    eaglemick and Gavisconi007 like this.

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    That's very light eaglemick, does it still maintain enough body under milk? I reckon that would taste great as a filter.

  23. #23
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    Quote Originally Posted by brendogs View Post
    That's very light eaglemick, does it still maintain enough body under milk? I reckon that would taste great as a filter.
    Yep, it works for my personal taste anyway. Heck I find that the Colombian Volcan Galeras Supremo from Beanbay stands up well enough on it's own without blending. Word of warning though, I've tried Colombian from another source and it was nowhere near as good as this one for that bold punch to milk based drinks

  24. #24
    Senior Member chokkidog's Avatar
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    Andy just doesn't do second rate coffee.............
    Dimal, eaglemick and LindaD like this.

  25. #25
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    Quote Originally Posted by commanda View Post
    I think you'll find that most of us here consider the Peru Ceja de Selva to be a base bean. If you want to expand the taste sensation, add an Indonesian like the Sulawesi Blue or Sumatran Aged Late pick (now sold out?). My preference would be 4 parts Peru, 3 parts Ghimbi, 2 parts Sulawesi Blue. (= Base plus Moka Java). Another good base bean other than the Peru would be the Indian Elephant Hills. If you pad the Peru base out with a nice Central American, you'll get KJM's house blend.

    Amanda
    This is an interesting and I can see why it should work, I like the spicyness of Sulawesi and it went well 50/50 with Tanzanian Machare so I might add Peru into the mix. My only concern, not sure what would it be like in the espresso, at the same time, I am 100% sure it would be great for milk based coffees.



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