A blend of Brazilian for choc notes, Colombian for boldness, Rwandan for character, Sumatran Mandelhing for body, with a dash of Indian or PNG robusta (5-10%) for punch and crema, you got a winner. Go 50% Brazil as a base and play with different percentages with the others according to your taste. Don't knock a good robusta as a small percentage in a blend. Roasted well, it will give your lattes, flat whites and macs a nice satisfying oomph. Have a merry christmas everyone. :thumb: