I brew all of my coffee with an Aeropress and a Super Jolly, since I don't have an espresso machine yet. I think it's a great way to try every single origin coffee I can get my hands on as I (and the friends I drag along) slowly start to match up tastes with regions for the first time. So, recently I tried Counter Culture's Single Lot Kenyan coffee, and it was unlike anything I had ever tried before (in a good way!). It seemed ridiculously fruity... I don't think I had fully grasped that coffee could taste like that. I understood what the description noted as wild currants, and then I got flavors of black cherry and lemon, very distinctly.

What seemed so neat to me was that each flavor emerged uniquely as the coffee cooled. I usually drink a cup pretty slowly while reading or something. Every time I brewed it started out with that wild taste, then into meaty cherries, then very lemon as it cooled from ~175 to above room temperature.

To my taste, though, it didn't have the same body or depth that some Latin American coffees hold for me, and sometimes I want that too. I just so happened to have a tiny bit of Colombian coffee about to go stale, and thus interesting blending occurred.

At first I thought that I had ruined all that bright acidity with a less profound rounded taste. It was satisfying to have some chocolates again, but fruit was so tasty before... However, as the coffee cooled, the fruit notes poked through wonderfully! They even took over again. The coffee seemed almost two stage - full bodied and then brightly fruity again. It really was surprising the way the flavors changed.

Now, I don't expect my amateur blending of a random Colombian with a nice Kenyan to be the perfect example of this, but the idea really intrigues me.

You who blend coffee, have you ever tried to blend a coffee that transforms through polar flavors as it cools, in order to suit the slow way people might enjoy it?

With brewed coffees, it's best to enjoy them over ten to fifteen minutes, from medium hot to cool. With a ceramic mug start at around 7 to 10 minutes after brewing and finish 15 minutes later. Coffees taste more acidic as they cool, and good coffees will usually get sweeter and more individual.

The ones you talk about, I call "dinner and a show" coffees. But I've never tried to get one by blending two dissimilar coffees.

BTW, Don Schoenholt of Gillies Coffee in NYC is a big fan of Kenya/Colombia blends for his high end brewed coffee customers; so I'd say you are definitely on the right track when it comes to creating blends.