In keeping with my plans to create some tasty coffee blends, I recently roasted what will hopefully bring me closer to achieving a great all round blend, suitable for the variety of brewing methods I use to consume my roasts.
Three separate batches were roasted recently on a Sunday afternoon in the backyard:
- Brazil Moreninha Foremosa Natural
- Guatemala Atitlan Small Producers
- Indonesian Aceh Gayo Gr1 Organic
Fast facts on these varieties (courtesy Ministry Grounds):
Coffee was bought to Brazil in 1727 from French Guiana, by Captain- Lieutenant Francisco de Melo Palheta. Legend has it, that Francisco de Mello charmed the French governor’s wife and she buried coffee seeds in a bouquet of flowers and that is how the cultivation of coffee began.
Santiago Atitlan is a ‘place of much water’ according to historian Jorge Luis Arreola, with five villages around a lake all producing coffee.
The Aceh Province of the Indonesian archipelago’s northern island of Sumatra, was hindered by conflict with the GAM independence movement until 2005. The effect of the Tsunami in 2004 literally sucked the life out of the rebels with estimates of 25,000 killed. The effect forced through a peace agreement that has achieved some stability. By 2006 the area was safe to visit and the high quality coffee industry was accessible again.
One of the primary aims of combining the three varieties above is to power the blend with the deeper chocolate flavours and stronger body of the Brazilian, whilst allowing the crisper acidity of the Guatemalan and floral flavours of the Indonesian to remain. I’m hoping the Brazilian will provide enough body to make the blend work in a milk based drink, and as suggested by Neil at Ministry Grounds:
This is fine drinking as an SO, but is also a great base for a top-notch blend!
Lets hope so! Tasting review to follow soon.Follow @petedenison
- 10 Blending Tips for Home Coffee Roasters (dept4.net)