Most of my coffee is home-roasted, but I recently had the chance to go through 2lbs of fresh Black Cat, and I was blown away by how much range a well-blended and roasted coffee can have. It's no surprise that it is so temp tolerant, given that it has impressive high tones and low tones.
It seems that many of the popular home blends (like Liquid Velvet, on which my usual blend is based) concentrate on the medium and low ends of the flavour spectrum. I often roast something like 40% Brazil, 30% Uganda, and then 15% Sulawesi, and/or 15% Peru, and/or 15% Yemen. This makes a nice smooth, deep espresso. However, the thundering bass tones and the soaring highs of the Black Cat sent me running to the CG archives to find out how to add some tonal range to my blends.
The following were offered up at one time or another by Jim and a few others as Black Cat substitutes for home blending, and are a few years old. My interest in posting them is not to try to replicate BC, but to develop a blend that is similarly full-range.
The general advice that I gathered is to add 2 bright blends (like Yirg and/or Harrar) to the bottom-heavy coffees (like Uganda, Sulawesi).
1) 25% Uganda, 25% Sulawesi, 25% Brazil, 12.5% Yirg, 12.5% Uganda Robusta
2) 33% Sulawesi, 33% Harrar, 17% Guat Antigua, 17% Brazil
3) 40% Brazil, 30% aged Sulawesi, 20% Harrar, 10% Kenya
Any current thoughts on a well rounded, full-spectrum blend?
Mark
Excellent full smooth symphonic taste range, outstanding creamy mouthfeel. While I don't necessarily care for Malabar as the primary bass notes, I do like the bit of funk it added with the Age Sumatra. 
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