I'm Martin, and cicada calls are waking me up these days!
This is "New Blend Development Log," a record of creating a new blend using the freshly arrived Rwandan beans at BASE COFFEE.
In the second installment, I'll share my experience roasting the Rwandan beans and blending them with other beans!
If you haven't read the first installment yet, you can find it here! →
New Blend Development Log 1: New Beans Have Arrived!
The taste of Rwanda is sweet, and...
First, I tasted the Rwandan beans on their own to understand their characteristics!
Since I'm planning a medium-dark to dark roast for the blend, I roasted them to a medium-dark level and performed a cupping session to taste them.
When I actually drank it, the Rwandan coffee was gently sweet, and when roasted to a medium-dark level, it had a surprisingly rich aroma but was still easy to drink. It also had a faint floral aroma, like jasmine, and a refreshing aftertaste...
Ideally, when blended, I'd like to leverage this aroma to create a coffee that helps people relax while working...
Blend Trial Begins!
Finally, the blend trial with other beans begins! ...However, instead of immediately mixing and roasting them, I prepared beans roasted to a similar level, mixed them, and tasted them.
I also tasted them with other staff members, exchanging opinions and observing the taste impressions to decide on the proportions.
Rwanda ✖ Nicaragua
First, I checked the taste by combining Rwanda and Nicaragua in a 1:1 ratio.
The result was...
My first impression was that it had a rather strong flavor, and while there was a slight clash between the two tastes, I could faintly detect the sweetness of Rwanda.
It also had a robust aroma and a hint of chocolate in the background, making it quite satisfying to drink!
However, if I had to wish for more, I'd say I'd like it to be a bit gentler, and perhaps have some kind of impactful characteristic...
Rwanda ✖ Brazil
Next, I tried a classic blend with Brazilian beans! I also combined these in a 1:1 ratio.
The result was...
This also had a somewhat robust flavor, but it was easy to drink, and became milder over time!
I could still taste the sweetness of Rwanda, and a refreshing aftertaste lingered, making it delicious even when it cooled down a bit.
Again, if I had to wish for more, I'd want a prominent characteristic that other blends don't have, and a smooth, easy-to-drink impression that makes you unconsciously reach for it while working... It's not easy; coffee is profoundly complex!
Going forward, I'll continue to experiment with different proportions and trial-and-error to get closer to the ideal!
What will happen from here...? Stay tuned!
