It is Chuck's Mao Harar from earlier this year; he's out of it, and now has the Oromia Harar, a different coffee.Abe Carmeli wrote:Jim,
So the Harrar is the base? Is that the Coffee Wholesales Harar? And why did you shun the Americans there? I'm deeply offended.
This is a a Harar solo blend, which, unlike an SO, gets some background musicians. It works great as an SO, but I wanted some of that aged taste, so I added the Sumatra. By the time that taste came out, it overwhelmed the chocolate, so in went the Aussie to pep up the chocolate. The two together muffled the top end, and the aged bean is a little musty in the long finish. The Karaba fixed both those problems.
I've never used Centrals and Africans together; to my very subjective personal taste they clash. My fave central based espressos taste like cookies, pie crust, roasted nuts, roasted apples and pears -- flavors that would go with a nice happy white dessert wine. The african based espressos remind me of chocolate, peaty/oaky notes, dark fruit -- flavors that go with a port wine. I think that's why mild aged indos work so well with these coffees -- it's like adding the port to the dessert.
I once spent 4 months trying to add a Nic that tasted like marzipan and baked pears to a blackberry Kenya in an espresso blend. I ran out of coffee well before I had anything drinkable.