Peru Segunda Naturals

[lucinda]

Re: Peru Segunda Naturals

The above needs a good 6-7 days resting to get the best out of it.

It is at first very citrusy and then smooths out to dark chocolate flavours with a hint of honeycomb added.

[lucinda]

Re: Peru Segunda Naturals

I roasted up some peru segunda the other day and blended it 75% PS and 25% Monsooned Peaberry.

It has been resting 2 days and so far is very smooth. Will be better in a couple more days.

[Lizzie]

Re: Peru Segunda Naturals

2 batches of an SO, each roasted to a slightly different roast level, (say, just 1st snaps of SC and 10 sec into rolling SC) then blended post-roast.
it can bring out some really interesting characteristics in a bean..

L

[NewToEspresso]

Re: Peru Segunda Naturals

Say, what is an SO blend?

I have some Brazil Monte Carmelo and Colombian Volcan Galeras and Indian Baba robusta as well as the Peru Segunda. What blend can you suggest with these beans?

[Rolley]

Re: Peru Segunda Naturals

Thanks Ray, I will give it a go for sure. Theyre both really different flavours arent they, these two.. well maybe I havent had enough SOs before (too many blends! haha), but yeah, Im appreciating what they have to offer and look forward to trying them together tomorrow!
R

[Ray_C]

Re: Peru Segunda Naturals

Can anyone recommend what would be a good 2 bean blend with the Peru Segunda Naturals? Ive never had them before so I dont know what will go with them.
Ive got tons of Ethiopian Sidamo and Capricorn Coast (australian), plus a little bit of India Tiger Mountain and Zambia Lupili Estate left over..
??
Any ideas would be appreciated .. Im wondering if it will go with the sidamo? and if I feel like using the rest of my tiger mountain I could probably throw a tiny bit of that in...? hrm...

Rolley Ive been blending the ethiopian sidamo and the peru segundo together at 50% of each, quite nice but I found it lacking a bit of character so 30% segundo and 70% sidamo made quite a difference particuarly after a few days resting due to rotie roasting....... Ray.

[lucinda]

Re: Peru Segunda Naturals

Rolley - I dont pan roast - but my guess would be to do the darker roast first to work out the time you get SC, then do the lighter roast next so you have a good idea on when SC is due and can then pull it before then.

Also - Roast the same quantities. Whatever is left over can just be drunk as normal.

[Rolley]

Re: Peru Segunda Naturals

Okay thats great, thanks for that. Ill try but since I pan roast I duno how Ill go, this bean being a bit uneven and the pan roasting is also slightly uneven. Will it hurt if some are very light in the lighter roast?
I am suprised though at the product of my roast yesterday, its much more even looking that Id imagined it would be..
Ill let yas know how I go when I get around to it!

[Dimal]

Re: Peru Segunda Naturals

Hmmm,

I like the sound of Cindys SO blend and couldnt agree more 8-). About the only other bean that I would try as a blend would be a good Costa Rican at about 30% but you dont mention as having any of those so Id stick with the SO blend,

Mal.

[lucinda]

Re: Peru Segunda Naturals

Rolley - try making a SO blend. I have mixed a lighter (pulled before second crack) roast with a darker - (pulled 5 seconds into SC). 70%light 30% darker.

Very very nice. You will get some very nice flavours in this.

Remember that this bean is a very uneven roaster too.

[Rolley]

Can anyone recommend what would be a good 2 bean blend with the Peru Segunda Naturals? Ive never had them before so I dont know what will go with them.
Ive got tons of Ethiopian Sidamo and Capricorn Coast (australian), plus a little bit of India Tiger Mountain and Zambia Lupili Estate left over..
??
Any ideas would be appreciated .. Im wondering if it will go with the sidamo? and if I feel like using the rest of my tiger mountain I could probably throw a tiny bit of that in...? hrm...