Are mixed beans mixed with different beans for brewing? is it the same concept as blending?

Do you want a bitter taste as strong as dirt or a sharper and more exciting feeling? Try adding some dried Ethiopian beans. Harar (Harald) is brighter, more fragrant, more fruity and more fermented. Sidamo with deep baking will have an extraordinary sharp and irritating taste, light baking will have a fruity flavor, djimma does not have too much fruit and is not bright, but it can increase the earthy taste. They all produce a lot of crema. I often drink 100% of these beans directly, but in most cases, I still use 25% of these beans to make mixed beans.

Do you want a spicy thrill? Try Yemeni coffee, they can also increase the feeling of fermentation and guarantee a lot of crema. I like to add 25% 50% of these beans to the mix.

Does it taste bitter? Try some older beans, such as monsoon beans (Indonesian beans) or Robosta, old beans or monsoon beans can produce a taste that scares your heart. You'd better have a try. It's interesting.

Roberta-I would never use it. I personally hate the caffeine they bring. They can increase crema, but you have to keep them below 20%. I have never tried to use more than 15%, monsoon beans can reach 25%.

Kenyan beans are too sour for me. In addition, I don't have any feeling about East African beans. They are trickling or bubbling choices. Washed Indonesian beans, they can use, but they can not add enough crma, nor do they increase the sweetness and flavor of Chinese and American beans, so there is nothing to say.