What I'm drinking ATM is probably not *completely* different from that. Yellow Bourbon is my Brazilian in this one (just got some recently, not had it before), roasted up 50% of that, 25% Kuda Mas, instead of Kimel I have 25% Minas de Oro which by others' notes appears to be not a completely different kind of flavour, and then I have some pre roasted MM that I have added at 10% by weight of the blend. Been playing around with these blends a bit, looking for something that has a bit of everything I'm after, although exactly what that's going to be, I'm finding out as I go along. When I've finished this batch I'll be doing head to head tastings of some SO beans from the same regions, to start with I'll be comparing Daterra Sweet and Yellow Bourbon. I need to get a better idea of what the comparisons are, not done enough of that. I'll also do my Ethiopians, my CAs, my PNGs, my other Indos, and so on. Eventually I'll get through them. I need to learn!
