Friday, April 17, 2009

Is a Blend really Supperior to a Single Origin?

Most people will say to make a proper espresso you must blend a variety of beans, possibly from different origins like a Brazilian for a base, Central Americans for acidity and sweetness and an Indonesian for some extra Body.

This is all True and works nicely, but is it possible for a Single Origin bean to have all those qualities and maybe even a bit more? Those same people will tell it cannot be done, but I think it's definitely possible. They probably just haven't tried enough "GOOD" Single Origin coffees to change their assumption which was probably handed down to them from another person.

Below are a few coffees which I think makes the perfect Single Origin Espressos.

Ethiopian Limmu, Floral, most Balanced and Clean Ethiopian coffee, chocolate aftertaste.

Sulawesi (Celebs) Torajah, Chocolate Heaven, Dark Chocolate bitterness is really an experience that's truly unique. Not the most flavorsome but it's got that "WOW" factor.

Oh... the Yemen Ismaili, what can I say... If you have never tried one of these YOU are MISSING out. Most Complex coffee I have ever tried, wild, chocolate. A bit intense as a Straight Espresso but when mixed with Milk it's hard to put the experience into words. Super Ugly and uneven bean due to the hand pick and process, also full of ROCKS... Beware when roasting.

If you think all Indonesian Region beans are earthy and heavy, think again! This Papua New Geunie Wahgi is balanced, good acidity, Sweet and is just great as both a straight Espresso or in Milk. One of the most balanced Asian region bean.

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