As usual I thought I would post up the blend I used in this regional. It will probably change before the final:
50% Brazil Cachoeira de Grama Canario (Dried on Screen)
20% El Salvador Finca La Fany Bourbon
20% Colombia Quebradon Cooperative (past crop)
10% Brazil Toca de Onca (Inglaterra)
It was lovely, can’t wait to see where it goes next. Roasted, as always, with considerable skill by Steve at HasBean
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Hi James,
I love that you’re willing to disclose your baby! I was looking at this trying to figure out why there weren’t more comments here and then it hit me; whilst very specific descriptors of blends are lovely in narrowing down exactly what you’re going for, they’re a double-edged sword. For those of us (read: me) who don’t have access to those exact beans, what’s the chance of you commenting about what you were going for overall and what the individual beans contribute?
Cheers,
Luca