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Robusta/Longberry/Peru

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  • Robusta/Longberry/Peru

    i made a blend of

    India Miadikeri Robusta roasted 2 weeks ago
    Ethiopian Harrar Longberry roasted 2 weeks ago
    Peru Ceja de Selva roasted 1 week ago

    in a ratio of one third each. I wasnt intending to make a blend with 33% robusta but after my cuban turned to ash i thought why not?

    There is a nice berry subtlelty in the mouth, with the smoothness that i find of the peru there too, however the robusta is very prominent. I now understand a little better what the description bright may mean, as it seems to be that kind of thing in the mouth, which i assume is the robusta.

    Also i assume the large % of robusta is what has caused me to feel like doing all the odd jobs around the house that have needed doing!

  • #2
    Re: Robusta/Longberry/Peru

    Originally posted by 00292C1A0820203736450 link=1292357052/0#0 date=1292357052
    Also i assume the large % of robusta is what has caused me to feel like doing all the odd jobs around the house that have needed doing!
    ;D ;D ;D

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    • #3
      Re: Robusta/Longberry/Peru

      Exactly what instant coffee would do too cleaning the kitchen now wouldnt you like a rest darling Why? washing dog n watering garden woohoo Are you ok? just keep walking just keep walking just keep walking >Should have kept that Nescafe Blend 43 away from that woman...

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      • #4
        Re: Robusta/Longberry/Peru

        Originally posted by 775E5B6D7F57574041320 link=1292357052/0#0 date=1292357052
        I now understand a little better what the description bright may mean, as it seems to be that kind of thing in the mouth, which i assume is the robusta.
        In general, robustas are not bright (well, I should say Im yet to come across one, even in the high-end monsooned and parchment) and my experiences have shown robustas tend to retard (balance, offset, smooth) brightness and acid in a blend.

        It could very well be that the robusta is providing such a pronounced flat base that the Peru and Harrar are really shining through. Sometimes that is a wonderful thing.

        To draw a similar example, some blending experiments Ive undertaken using high-spec beans and then matching with firstly a quality base and then separately a lower-grade base.

        To total amazement (a.k.a shock), the low-grade base (a dirtier or rougher cup) actually gave better results when compared side-by-side with a high-end base.

        This logic has continued to confound me and Ive repeated the tests many times over and with different bases. Statistically, the lower-spec base seems to compliment the showcase/highlight beans to a greater extent, giving a broader palate spectrum.

        The learning for me has been - sometimes you dont always need to load up a blend with superstars in the hope they all play together perfectly and expect that the end result to be the sum of its parts.

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        • #5
          Re: Robusta/Longberry/Peru

          Thanks ccc2 for your comments, it makes things a lot more interesting to say the least. i think what i need to do is try some robusta on its own and get an idea of how it tastes, and then i will try the blend again. The only problem is i really dont want to have the robusta in that kind of % again (i didnt have it again after that day-scared), but im sure once i try it on its own, i will have a better idea of the whole scenario.

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