3 Region Blend

I remember this blend from 2011 with Beans from Guatemala that highlighted the Bourbon Species Chocolatey characteristics. Coffee from Tanzania provided Floral and lemony components. Lastly the palate pleasing Papua New Guinea adding Depth as well as herbal notes and acidity on the finish.  In years past 3 Region Blend was also classified as a bold coffee not primarily for taste but for the amount of depth and skill of the roaster.  I appreciate this roast when you understand it is a pre roast blend profile that takes in radiant heat, convective heat, and conductive heat for the right amount of time.

We prepared this years batch with a French Press, 10 tablespoons Coarse grind and 30 oz of water.

The Aroma definitely resembles the new artwork on the bag taking advantage of this blends fresh springtime qualities. Often the aroma can smell like a window basket with flowers in the distance or walking through a botanical garden. The body does not linger long however the acidity is vibrant with citrus qualities. As the coffee cools the new Guinea components begin to show with herbal finish very similar to Sulawesi coffee or Indian coffee.

We tried this coffee with Lemon loaf and cheesecake brownie.  The tasters had their "Ahh Ha" moment with the lemon loaf. One person said It reminded them of "Fruit Loops." This could be from the stone fruit like qualities of certain East African coffees.  The cheesecake brownie allowed 3 Region Blend to express its Medium sweet Viscosity and drive home the Bourbon Coffee in this blend.