Re: Carmen Sandiago blend
Well done on the blend and roast. It sure is fun to try new mixes and to see how they work! In my rosting and blending, I still have to come to grips with the central americans. Ahh more research, more roasting, more espresso. Its not a bad way to spend some time.
-
Carmen Sandiago blend
I call this the Carmen Sandiago blend, because it ranges all corners of the globe. Okay, I bet other people have a wider ranging blend, but I like the name.
50% Peru Grace Villa
24% Bali Gunung
20% Indian Tiger Mountain
6% Indian Kappi Royale (robusta)
Roasted from green, very even. Not sure how smart it is to use a Peru as a base, but 3 days later this is proving to be quite delicious, with a mild bite and definite chocolate. There is no woody flavour at all and huge crema.
The Peru was supposed to serve as the neutral base, the Bali was for mouthfeel, body and sweetness, Tiger Mountain for smoothness and chocolate, and robusta for kick and crema. Not sure if they were legitimate choices for those criteria, please let me know if they are or why not. For instance Peru is probably not a good base choice. However, its what is in the cup that counts - and it seems to work rather well!
Leave a comment: