It's almost Christmas... and in fear of running out of coffee I hit the roastery (read: garage) this afternoon to come up with a new blend. What is a Christmas blend?  Any blend you make in December really. Unfortunately I don't have anything very spicey, i tend to buy the cleaner, washed coffees. So this is the best i could come up with...

• El Salvador COE lot26 Santa Barbara - 200g (nice mild, creamy body and lots of sweetness)
• El Salvador Finca La Fany - 50g (consistent all-rounder)
• Kenya Kagunyu - 100g (clean, fruity highlights)

Click to view high-res. This is a medium espresso roast pulled just before second crack at 211 degrees at 14 mins.

Lovely coffee this one, if you're yet to try it, i recommend it. It's not the fruit bowl kind of Kenyan like the Mtaro or the Tinganga, it's more like licorice, aniseed, maybe some blueberry, that kind of thing, but still juicy and clean at the same time. I wanted to try a slightly lighter espresso roast than i'd been having, just to see how this would taste. I think i've achieved that here, and we'll see how it goes in a few days. Also trying a new technique where i reduce the temp a little towards the end of the roast, say in the last minute or so, to extend roast time a bit and even things out (not that the Gethumbwini needs evening out!).