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Blending with Columbians.
I have not roasted too many Columbians, and am exploring this origin at the moment.
In the past, what I bought was either drunk as a SO, or used up in a blend (20 to 30%).
Some Columbian coffee is just too good to blend, but others may benefit from mixing.
Please share your adventures.
I sometimes find that the acidity of a Columbian may be too pronounced for espresso, but works in milk. Body and syrupy sweetness tends to vary with Columbians, hence my interest in matching it with other origins.