Three beans that I put together in high hopes. I think this is how W.H. Carothers discovered polyester. Throw a bunch of chemicals in a barrel thinking THIS might happen, when THAT happened instead.

I wanted a bit more of a fruited cup. The blend I went with for the El Blendo Treo was Chiapas, Harrar and Peru (at undisclosed ratios:). I did this based on elements of each, when cupped as espresso, that I liked. I'm still learning the art of blending, something tells me it's going to be a long time before I feel good about the blends I make. I like them a lot, but I always want THIS and usually seem to get THAT instead. It's either inexperience and lack of knowledge, or simply me setting the bar at a height I can never reach. In the end I know my blends are far superior on so many counts they exceed anything anyone in Fresno can have at any place of coffee stuffs. Quality and freshness-thank you for being tools in my toolbox.

I was excited last night as I cupped El Blendo Treo as both espresso and a French Press. This was one day after roast. It's of interest for some know that some coffees make better drip brews than espressos, better espressos than drip brews and so on. Last night I found out that this blend made a great espresso, the blueberry from the Harrar poked through like when you watch the tide at the beach, coming and going. The body of the cup very very full, and very chocolaty. The Chiapas, as it turns out, also takes a bit more heat to develop flavors than a lot of beans do. This means this cup has both the Harrar and Chiapas adding a roasty character to the mix.

The moment I got THAT, instead of THIS. When I tried the French Press it was almost like having a bite of food in your mouth. When I say full bodied cup it's almost an understatement, in this blend it means this coffee makes you wanna chew on it it's so full. The chocolates and roast notes come through with power. The berries are a little more elusive in the press. This changes as the cup cools, what coffee cupper's call flavors dancing in the cup. Again the berries appear and disappear and seem to come around more often the cooler the cup gets. (just had a sip off a cold cappuccino-got the berries...)

All in all I am very pleased with this blend, I'll probably tweak it just a bit to try for a little more fruits and less roast notes. I think most people who are usually pleased with mass chain coffee might find a bit of comfort in this blend. Though it's nowhere near char, it does have roast characters my coffees almost never have. Some may find that remeniscent of mass chain characters.

Also of interest, the Harrar will be on limited availability. It will most likely only appear, aside from roasted to your order, on our shelves in this blend or when Liz and I feel like a treat. This bean is SUPER SPECIAL. It's going to go for 7$ for a half pound. (caffiends note:this bean also seems to have more caffein than usual-the usual Diablo special definitely gives a strong buzzzzzzzzzz)

I really want to go on but I think your eyes need a break.

Drink and Eat Local, Think Global...For The Love Of Coffee

edit

I wrote the above last week, awaiting the tweak I wanted to make to the blend. I tried the El Blendo Treo as an espresso after adjusting the ratios of the beans and the roast profile. HOLY MOLY!!! And, this is on only one day of rest after the roast. The blueberry loves to sneak out slowly over the course of about a week for peak berryness.

First note, though I'm glad to see our employees learning to adjust the grind it's a bit frustrating when I go to grind my beans. The grind was 3 notches off, enough to make a huge difference in the shots pulled. I had to remake 4 shots of espresso for myself and a lucky friend. Wait! I say, only taste that espresso, don't start drinking it. You're about to taste the difference between a 12 second shot (way way too fast) and a 20 second shot. The grind alone has this impact.

Upon tasting our properly pulled shots of espresso, our eyes nearly bugged out of our heads. This is designer coffee. For the first time I can sit and say I got what I wanted. Simply amazing. This cup is all over the spectrum. Sweet with a very full body throughout with chocolate and caramels. The best part is the finish. As I have written the blueberry really seems to develop as the cup cools. This makes for a nearly endless experience in the cup of coffee. That cold bit of espresso at the end of the cup that you usually dread from other places, now wields the sweet fruited blueberry finish. I couldn't have planned that better. This is smooth righteous coffee goodness.

Diablo