I would love a combo of caramel chocolate flavor for an espresso blend.
Any advice on what combo is the best at a full city roast.I understand Yemen and Uganda is a good bean to use. ........ Brazil?.......Sumatran?
What do you all think?
I would recommend use a Mandehling base and then 20-25% Java. The rest is up to you. Would roast both the Mandehling and Java just into the second crack. The combination the Sumatran and the Java should give you the chocolatey, caramelly taste you are looking for. You could substitute the Java for a PNG arabica. The beans have some similarities in terms of acidity.