here's some recipes to try out, so give your thoughts and recipes, too:
Harar (or other Dry Processed Ethiopian) 50%, Java 50% brought to a City Roast: Excellent delicate version of the Mokha-Java blend, with a wonderful floral aroma, fruity acidity, and a medium-full body. Java is the cleanest Indonesian coffee typically, and the most nuanced. This is a superbly complex cup, that alternates between its low tones and the fragrant high notes.
Harar (or other Dry Processed Ethiopian) 50%, Sumatra 50% brought to a deep Full City roast: A more aggressive Mokha-Java, with a deeper, fuller body, and more earthiness in the bass notes. The roast's bittersweet adds to the complexity, and reduces the lovely Harar acidity somewhat.
Harar (or other Dry Processed Ethiopian) 50%, Sulawesi Toraja 50% : The cleaner taste of the Sulawesi vs. the more aggressive Mandheling results in a better, more focused blend. Sulawesi provides a better backdrop to the Harar's enzymatic flowery aromatics.
Yemen 25%, Sulawesi Toraja 75%: By far the best Mokha-Java blend, the Mattari is a great coffee to use almost as a spice ...it is so powerful that straight roasts of it can be a little "too much" for me. The Sulawesi provides a syrupy body and deep tones, the Yemen just sits atop that and adds berry-like fruitiness and intense aromatics.
Ethiopian Djimma 15%/Harar 35% (basically two dry-processed Ethiopians blended), Sumatra 50%: Less acidy and bright and more chocolate and earth. It swings the blend in that direction...
for sweeter, cleaner espresso blends
or
50% Brazil Dry-process
25% Guatemala or other bright Central American
25% Sumatra -Premium like Triple-Pick, Lintong ...,
or
or
or for even more potent blends
60% Indian Monsooned Malabar -this high percentage will cup very musty
20% High Quality Robusta: Wet-processed Indonesian or Indian
20% Wet-processed Arabica, for aroma and balance: perhaps Indian, Timor, Java or Sulawesi.
or
