|Drying Method||Sun- and Machine-dried|
|Arrival date||All current-new crop|
|Appearance||1 d/300gr, 16/17 scr|
|Roast Recommendations||As with all decafs, remember they roast faster and have the propensity to get away from you and end up darker than you expected. So attend to the roaster and stop the roast manually if possible to get it just right. Roast preference with espresso is up to you. I personally prefer the lighter N. Italian roast -just a bit mire than a Full City.|
|Type||Sweet Maria's Blends, Decaf|
People have requested that we offer a pre-blended espresso, a decaf counterpart to the Espresso Monkey blend. Working under the codename of the "Donkey Blend" (don't ask how all these ridiculous names started ---I think it was George's fault) we came up with this. It is intended to be used several ways. As an all-decaf espresso blend I wanted it to work well under a wide variety of roasting conditions, in terms of both lighter Northern Italian type espresso roasts (the equivalent of a Full City to Vienna Roast) and the darker Southern Italian type roast (roasted to a French roast). I also wanted a good espresso from both air and drum roasters, and I wanted good crema. This is a lot to ask from a decaf, but I think this blend works very well. While origin tastes are muted in decafs, I think the bittersweet roast tastes from this blend are very good. My second focus was having the blend not have too much character so that it can be used as a base blend for a "low-caf" espresso. This means it should work well as 50-75% of your blend where you add other caffeinated coffees to give more aromatics and flavor: my choice would be a Ethiopian Harar, or a Central American (see our Blending Basics article for more). Why do we call this Donkey Blend? Frankly, I can't remember .. it just is...