Single Origin Blend?

Last night I roasted up three batches of Yemen Mokha Ismaili (highlighted in my last post). The first batch was Full City + and the second and third were roasted all the way to Vienna (all roasts were at full heat). Today when it came time to grind it up for the trip I decided to mix the FC+ and Vienna roasts together. If the smell is anything to judge by I am going to be delighted with the results. Hopefully I’ll get the licorice/cinnamon, clove flavors of the bean ( which FC+ reveals best) and the deep chocolate/caramel/earth flavors of the Vienna roast.

Just after I created this blend I set out to see if anyone else had done something similar. Sure enough there were other instances of single origin blends, but one that I found particularly interesting was this one that Sweet Maria’s did where the kept the final roast level the same but varied the roast temp and time. I’m intrigued enough to try that on my next batches.