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I want to blend Ethiopian coffee specially sidama with other country coffee, do any body know which coffee good to blend to get good flavor and creama?
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You might want to add what type of brewing and roast level you plan to use the blend. I use post roast blend Ethiopian and Brazil or Guat Hue for espresso at Full City. -
I don't know much about blending, or roasting for that matter, and I have a thoroughly undeveloped palate. I just like good strong coffee.
My favoured roast is about 600g in coretto of Ethiopian (I like them all, gambella sundried if I had to pick one) followed by 600g South American (Brazil yellow bourbon for example).
Roasted to the start of 2nd crack.
Then blended and bagged.
Lasts 2-3 weeks in my house.
I'm no expert roaster but I have done maybe 50. I don't have the patience or equipment for tight control, temp curves, repeatablility - it's all by feel, just like how I cook.
So every batch different. But the mix of Ethiopian and SA seem to balance each other a bit, take some of the rough edges off.
[edit] just saw you also blend Brazil with Ethiopian Jojo, coincidence!Comment
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I like my Sidamo two ways--straight and 50/50 with a good Aceh for a version of the "Mocha-Java" classic blend.
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