Bugisu/Yirg 50/50 blend

[nunu]

Recently did a pre-roast blend of these two. Its now day 4 and the complexity is simply amazing. Its much lighter in body and mouthfeel, but when you combine the spicy, floral Yirg with the kaleidoscope of flavours that is the Ugandan Bugisu, it just takes it to that next level.

It is a bit on the bright side, but not overly so. Fruit, spices, floral aspects, it all just melds into something fantastic.

Roast was taken to about CS9, with no time to let the beans get along with each other before roasting.

[Andy]

Re: Bugisu/Yirg 50/50 blend

Hint... if you have some Barahona AAA left over, try adding it 50/50 with your 50/50 blend (err... 50% Barahona, 25% Bug, 25% Yirg)

It will add mid-palate, body and mouthfeel and leave the floral highlight of your blend intact.

Should blow your socks off!

Recently did a pre-roast blend of these two.  Its now day 4 and the complexity is simply amazing.  Its much lighter in body and mouthfeel, but when you combine the spicy, floral Yirg with the kaleidoscope of flavours that is the Ugandan Bugisu, it just takes it to that next level.

It is a bit on the bright side, but not overly so.  Fruit, spices, floral aspects, it all just melds into something fantastic.

Roast was taken to about CS9, with no time to let the beans get along with each other before roasting.

[nunu]

Re: Bugisu/Yirg 50/50 blend

Ill think about that next time. Still got a fair bit of Dominican left.

[mwatt]

Re: Bugisu/Yirg 50/50 blend

Hint... if you have some Barahona AAA left over, try adding it 50/50 with your 50/50 blend (err... 50% Barahona, 25% Bug, 25% Yirg)

It will add mid-palate, body and mouthfeel and leave the floral highlight of your blend intact.

Should blow your socks off!

I took Andys hint and have just pulled the first shot of this blend. I forget when I roasted them, maybe Monday?? Roasted the Barahona in one batch, the Yirg/Bugisu in another. Looks about CS10 blended.

I just had a piccolo and a macchiato. Sensational.

Its gorgeous, creamy, caramelly and just delightful as a piccolo.
In the mac I found a load of spice, Im thinking cloves, and something citrusy. Theres a richness I cant pin down as well.

Good tip Andy!

[Andy]

Re: Bugisu/Yirg 50/50 blend

Ta.

The Barahona body works really well in this blend as the canvas to lift and distribute the floral without masking it.

...but dont tell everyone Michelle else you might create the next BeanBay storm.

[Corretto]

Re: Bugisu/Yirg 50/50 blend


Likewise I roasted up a batch of this blend 7 days ago. I also did the Yirg and Bugisu together and the Barahona separate mixing post roast. Took both about 30 seconds into SC.

Now in milk there is a rich dark chocolate sensation. Reminds me of Old Gold. It lingers lovingly 8-)

Tis smooth and rich with an undefined spiciness with hints of winey? sweetness mingled in.

Ill have to try this as an espresso .... its gotta be good.

This also smells fantastic in the bag

Pity I have no more Barahona left though.


Belinda