Red Sea Blend- Bulk
- A pre-blend of Yemen Mocca, Ethiopian Harrar, and Ethiopian Natural Sidamo (although on occasion Ghimbi may be used instead). Its one of those blends that defy logic. Blending is usually an opportunity to bring different continents together, rather than mix coffees from the same area. But in this case, the three beans turn into an extremely winey and complex cup. The chocolate taste hidden in the Harrar, the fruitiness of the Yemen Mocca, the wild nature of all three coffees.... Just great! (Watch out, Red Sea Blend contains some smallish beans which may catch in the drum of your alpenrost.)
"Cheryl here. Red Sea Blend is one of my favorites. James is right about every bean being different, and each person roasting it to his/her own taste--but I can give you my own preferences and opinions for this one. I like to roast Red Sea to a solid full city, maybe just a hair beyond depending on how Im going to brew it.
Because this is a blend, the various beans will hit second crack at various times. The Yemen in particular is a very dense little bean that will come into second just behind the others-- I take it to the point where second crack is just beginning to ramp up. Red Sea right at full city will result in a fruitier undertone, while taking it a bit further (just a bit, youll lose all the fruit if you french roast it) will highlight more of the chocolates.
Red Sea is pretty versatile--its good in a drip or vac pot, and it also does well as espresso. Give it a good 24-48 hours of rest if you can resist the aroma, because thats when the Yemen will really come into its own."