The first step in creating a coffee blend is to set the goal posts. To begin with, I investigated coffees with very different characteristics to our current range.
As I refined it down, it seemed that coffees from Africa and Indonesia would be the best fit.
From here, we sifted down further and decided to focus our energy into creating a 100% African blend.
With the goal posts set, the challenge was then to find coffees with a variety of complimentary profiles to create a well-balanced blend.
Most African beans I have come across over my 23 years in the industry tend to be quite delicate, with high acidity, in a very clean cup.
These are delicious as stand-alone origins, however to create a blend would mean balancing these with fuller bodied African beans, whilst not overpowering the more sophisticated notes that are highly desirable.
Two of the four beans in the blend were selected quickly based on my existing knowledge, but to find the other two to round out the blend took some searching.
I can’t say it was an arduous task to source these beans, as tasting amazing coffees from all over the world is definitely a perk of being a roaster, but it was a fairly lengthy process and took a lot of deliberation to find just the right ones.