Paradise Roasters Espresso Reserve Green

[another_jim]

Paradise Roasters is selling the blend used by Peter Middlecamp, surprise finalist at the USBC, green. It uses a dry process Yrg, a yellow bourbon and a premium washed Sumatra, and is very similar to the blend Heather used in her win. The pit fruit and floral aromas from the Yrg are prominent in the taste, but it is enhanced by the almondy flavors of the yellow bourbon and the oaky flavors from the Sumatra.

I compared my roast of the premixed green Reserve with the roasted version from Paradise. They are very close, and for people looking for premixed green espresso blends, this is a must try.

Paradise's drum roast had better developed nut flavors than my air roast to the same color level, so I would recommend a slightly darker roast level for air roasters than they'd see from the store. I cut my roast just ahead of the 2nd crack, but I'm going to take my next ones to the first pops.

[CambodianBeast]

Thanks for the roasting tip Jim, I just got a few lbs. of this - will be tasting the first roast today (probably a bit too light).

[miKe mcKoffee]

I haven't tried Paradise Roaster Espresso Reserve but agree that blend combination is a winner. Though I've been doing mine with Aged Sumatra. Wonder what their percentages are. I've been going 25% Aged Sumatra, 40% Brazil YB, 35% DP Yirg'. Been Rosto roasting mine ~14 minutes total roast time, ~4 minute drying stage, ~4:30 tanning through browning, ~5:30 start of 1st to end of roast just touching 2nd. Plan to mix up and roast a batch soon with the Behmor.

[another_jim]

I haven't tried Paradise Roaster Espresso Reserve but agree that blend combination is a winner. Though I've been doing mine with Aged Sumatra. Wonder what their percentages are. I've been going 25% Aged Sumatra, 40% Brazil YB, 35% DP Yirg'. Been Rosto roasting mine ~14 minutes total roast time, ~4 minute drying stage, ~4:30 tanning through browning, ~5:30 start of 1st to end of roast just touching 2nd. Plan to mix up and roast a batch soon with the Behmor.

The aged Sumatra is pretty intense; I'm running a blend with 33% right now, and it took a week to balance out; I'll go down to 25% next roast. By their taste, I think the USBC blends from Klatsh and Paradise are more top loaded, around 40% Yrg and Brazil, 20% Sumatra. Heather used the Adado and Blue Batak, Miguel the Heche (I think) and the Lake Tawar, both used the Cacheira Yellow Bourbon.

All in all, I've gotten very comfortable with the {bright African or Central coffees -- Brazil -- heavy Indonesian coffees} recipe for espresso blends; I think you're pretty much guaranteed to get something solid using it. I've had less luck with other approaches; I get some fun stuff, but never a really solid go-to blend.