The Ethiopian/Sumatran coffee blend I roasted yesterday turned out great! (Just finishing my first cup of it.) The Ethiopian Yirgacheff gives it grassy and flowery high notes with interesting acidity, while the Sumatran grounds it to the earth.

If this blend is missing anything, it maybe needs a little more midrange flavors. Still, milk or creme would completely mask that and cut down the Ethiopian brightness as well.

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