by grong on Mon Nov 06, 2006 3:55 pm
For espresso, Monkey blend is very forgiving, and tasty, tasty. In my experience, wait until day 4 to enjoy. It takes this long for the body to build sufficiently to balance the rest of the cup. It is at peak by day 5. I roast it to FC+.
As for SOs that are excellent, I like Ethiopian FTO Dry-Process Sidamo, also FC+. Very good at day 2, and improves day by day.
Brazil Cachoeira Yellow Bourbon is also deep and well balanced, standing on its own.
I have just ordered Zambia and Timor, and will be roasting them this week.