Finished BH blend today (10 days post roast). I cracked the bag open Wed because I knew I was coming down with a crappy cold and wanted to sample it before losing sense of smell and taste. First impression was that the aroma was weird - normally I can get some idea what the beans will taste like from the aroma, but I really couldn't work out how to describe it. First shot was a gusher (had been grinding Harrar before this and obviously adjusted way to little), tasted but too sour and down the sink. Second shot slightly better, but still too fast. A long black in the Aeropress came out much nicer with what I can only describe as a well rounded flavour - nothing stand out, but nothing obviously missing either. Next day I still couldn't get a really good espresso extraction, but another long black in the aeropress went down well. My grinder only has stepped adjustment from 1 to 19 with stops half way between (but you can get finer adjustment with care). I normally grind between 16.5 and 18. I then decided screw it, cranked the grinder as fine as it would go and let rip. Got a truly excellent pour of about 50ml in 28 sec and excellent taste - not too much acid, very sweet and plenty of chocolate and a pleasant nuttiness. Very dry finish and long lingering aftertaste. Wonderful fine delicate crema too. I'm not going to mark this one as a favourite blend right now, but will be roasting some more (possibly tonight) and try to slow the temp rise after first crack, because it ran away from me last time. Will put soem in a cold process next time to see how that works. If I was given this in a cafe, I'd be more than happy - it seems to tick all the boxes and nothing to offend those that like their coffee black, or with milk
