This morning, I pulled out my roast log, looked at my jars and realized I must blend. So this morning’s blend was a mix of Tanzania Mount Meru Nkoanekoli and a bit of a Mexico Organic Nayarit Terruno. Wonderfully sweet. Both were well rested (9 days). The Tanzania was roasted to about 440F – City+/Full City. The Mexico to a City/City+ (435F?). There were some hints of honey-sweetness and a nice earth-African aftertaste. Quite nice. I may have to try a repetition of this, or something similar.
Solo Deo Gloria,