farmroast wrote:Are you going to try a light and a dark roast as you saw in the blend?
I'll need to stock up. After a lot of tasting, I'm thinking the darker roasted beans are a Ugandan Robusta and some sort of low grown Bourbon. The lighter roast is an Indian Robusta and a Brazil. The blend is roughly 50% Robusta.
What's odd is that this blend is actually built around the Robusta flavors, while the Arabicas are used just to sweeten and soften the taste. This is a fairly premium blend, sort of a Peet's or Starbiuck's equivalent; which shows how different the Italian atitude towards Robusta is.
Not having any good Robusta on hand, I tried combining this blend with some high acid, fruity SOs. That didn't just taste bad, but bizarrely hideous. So unless I missed a trick, I don't think Robustas can work in a blend with high acid or ultra-fruited Arabicas.