Today I roasted tthe last of our current lot of Guatemala Antigua La Flor del Cafe. More of this fine coffee has been ordered and is on the way. I expect it to arrive in time for me to figure out how to roast it before we run out on our shelves. Guatemalan coffee was used in three blends, so I adjusted these on the 21st.
Breakfast Blend tastes very much the same as it did, but is now made with five different coffees instead of three. Direct substitutions in this blend resulted in coffees that lacked intensity in flavor or in one case produced an acrid cup. This explains the increased complexity in the recipe.
House Blend was much easier to adjust despite containing more than double the Guatemalan coffee than Breakfast Blend.
Viking Blend Espresso also used Guatemalan coffee. The new blend has a neat buttery taste on the first sip. The second sip reveals excellent flavor and complexity.
With the new Guatemalan we will also be getting Colombian Supremo Reserva del Patron, Sumatra Mandheling, and Costa Rican La Minita.
All of these blends will need to be adjusted again next month when we start on a new lot of Brazilian (we use this for French Roast).
The new crpo coffee from East Timor has recently come into port. We will be evaluating this soon and expect to have more of this coffee. The Indonesian government seems to be selling coffee from Java again, so it is possible we may have this again in a couple months. There are a few other origins we are looking into, so some new things might be here around the same time. As usual, it all depends on how things taste.