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Which beans to use
These generalisations may help you choose origins to try in blending - they don't necessarily describe each origin accurately as many factors can alter the attributes of each coffee (e.g. microclimate, processing).
- Complexity and brightness, use Ethiopia Harar or Kenya. Harar generally adds a powerful aroma of blueberries or raspberries while Kenya adds a powerful brightness.
- Richness and body, try coffees from the Asian Pacific, such as Sumatra, Java, PNG, or Ethiopian Yirga Cheffe. Yirga Cheffe tends to have a potent, flowerlike aroma.
- Brightness-acidity, add Kenya, Costa Rica, Colombia, Guatemala, or any high-grown Central American.
- Body and sweetness, add Brazil or high grade India.
- Flavour and aroma, add Kenya, Guatemala, Ethiopia Yirga Cheffe, or PNG.
- Aroma at the top of the profile, add Ethiopian Yirga Cheffe or Kenya.
- Complexity near the bottom of the profile, add Sumatra.
- Wine or fruit notes, add Ethiopia Harar, or Kenya.
- Chocolate, add Ethiopian Harar.
- Wild, exotic, earthy notes, add Sumatra or Ethiopia Harar.
- Nutty flavours, use Brazil.
- Traditional flavours and smoothness, use Central America.
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For more crema with a caffeine hit, add Robusta - but never more than 10%.
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