Just got the Wondo last week. Hella-fruity: I love it

I had two of the best espressos I've ever had this morning, by far the best I've ever roasted and pulled.

950 gr Brazil Fazenda Rainha roasted to 1 pop of 2nd

850 gr Ethiopian Gedeo Worka
100 gr Sumatra Red Badger roasted together until 1st crack settled down

15 grams in
.9 bar on the Astoria lever boiler
8 sec with lever down
slowly let lever up, first drops at 15 sec
pull cup at about a minute total
24 grams out

Dark chocolate blackberry truffle, slightly tart, creamy, lots of fruit, not much chocolate.

the_trystero wrote:850 gr Ethiopian Gedeo Worka
100 gr Sumatra Red Badger roasted together until 1st crack settled down ...
Dark chocolate blackberry truffle, slightly tart, creamy, lots of fruit, not much chocolate.

Mocha Java, the 2012 version? Sounds great

I don't think my original post was written very well, it was actually two shots of the 3 region blend with little of the Indonesian region, the bulk being the Brazil and the Gedeo Worka.

I do need to try the Gedeo Worka as SO since I roasted some of it solo last Friday.

I also have about 30 grams of the Don Pachi Geisha left from Friday's roast, too, I think I'll try a shot of it tomorrow after the Gedeo Worka (I've been brewing the Geisha with an inverted Aeropress and disk up until yesterday).

Oh, and I should mention that Klatch's El Salvador El Molino Orange Bourbon is making a great SO espresso, orange creamsicle for the first couple of days transitioning to straight OJ after 5 or 6 days rest.

This is dropped when first crack settles down.

I'm sipping something I roasted last week- a sort of mocha java: Sumatra Aceh Gold (Klatch) and Burundi Yandaro (Roastmasters). It's a big contrast to the SO Centrals I've been roasting lately.

70% Brazil Fazenda Progresso, pulped natural Catuai
30% Colombia Popayan, washed Caturra
9min 1st @ 392, 13min drop @ 440 + first crackles of 2nd.

I tried my first blended roast yesterday. I sampled it this AM and was quite happy (and it should continue to get better):

- 20% India Monsooned Malabar AA (0.8 oz)
- 20% India Sufia Robusta (0.8 oz)
- 30% Brazil Organic Fazenda Floresta (1.2 oz)
- 30% Ethiopia Pulp Natural Process Limu (1.2 oz)

roasted right to the start of a vigorous 2C and then cooled immediately.

The Brazil and the Ethiopia I got recently...the Robusta and the Monsooned beans I've had for some time now trying to figure out how to use them (since I had really only been focused on SO espresso).

Last two roasts were the Ninety Plus Ethiopia Tchembe and Panama Elida Natural Elida Reserve. Can't wait to try them as espresso. I think the Panama out fruited the Tchembe, even though I took it to FC+ and the Tchembe only to C+.