Thanks - It sounds like blend #9 will be worth a try.

We have our house staged to move, so all of the espresso gear is packed away, so I'm drinking drip coffee every day of the week now. First cup of the day was half Costa Rican Tarrazu Montes D'Oro (last of batch) and half Ethiopioan Gr. 3 Dry Process (both from SMs). The two beans were great together.

I brew all my drip coffee one cup at a time in the Clever Coffee Dripper, and often use a blend of beans from the end of a roast batch with the beans from the start of the next. Always find that if you like two different beans on their own, you'll like a blend of the two.

Sweet...
I'm having Papua New Guinea Kimel Peaberry, roasted (by them) City+ on 17.03. At some 14.4g and 91C normale is sweet, with a touch of pepper note and some delicate orange aroma, balanced taste, body is light and complexity is a bit lacking; pleasant and not affectionated cup of coffee. Very nice.

Chert wrote:Brazil MoFo home-roasted and egregiously mishandled due to a roaster's error (mine). Still great body and chocolate. Hopefully, I'll do better with the second half of the pound I bought. If you read this, GC7, what roast level do you prefer this coffee for espresso?

Flint - I really love Stubby's Moreninha Formosa for espresso. In my blends where it is generally 40-55% depending on what I am looking for in the cup and mixed with higher grown beans (I'm done with Indonesian experiments for now except for the hint of Java in one recipe) I take the roast just to the first snaps of second and immediately cool. I am just about to roast a batch for SO and that one will be just short of second. Using Max's basic profiling rules for the hottop I will drop these at slightly lower temp (310* or so on my BT probe before the beans are added) and use a slightly longer total roast time with about 4' between start of first and first visable snaps of second.

Enjoy - have you tried his new crop of BMF yet? I still have about 5# of the old crop vacuum packed.

I have been through many coffees during the past year. After finding about a half dozen that were pleasant to my palate I was happy. Vivace Dolce, Amaro Gayo, Black Cat, Palermo and Redline are all excellent. However there was one that I hadn't tried and never heard a negative comment on HB about it. I ordered Cuvee Meritage and it was a huge surprise. As much as I love Dolce I think Meritage is now my favorite. It is very similar in flavor to Dolce but magnified with an added bonus of Sidamo as the last and lingering taste on the palate. It was difficult for me to get it dialed in but long or short the cup was full of crema and had a very smooth and sweet taste. It requires a finer grind and a harder tamp than Dolce. I don't think I have ever had a smoother and richer cup and I am going through the two pounds that I ordered very quickly.

201.5F

Sounds good! yet if anyone wants to get a look at the link Chert put, you ought to remove last three characters from it, that is: "url"