As I mentioned in a previous post, I’ve been experimenting with some radical blends.
I have finished the degassing on a blend of eighty percent Kenya Ruiru Peaberry and tw Guatemala Finca El Injerto SHB. I roasted the Kenya at two different roast levels. 25 percent was roasted at a very light city roast, and the rest of the Kenyan and the Guatemala were roasted at a City + roast… just between first and second crack.
Pulled as a ristretto, 16.5 g @ 198 degrees, BRIGHT orange citrus, almond, hint of dark chocolate in the finish.
In cappuccino, lightly sweet orange and almond.