Continuing on with the gift coffee, it looks like everything that I got is roasted what I'd consider light. French press is probably not the ideal brewing method for this particular coffee, but especially as it cools it's quite good. The Ethiopian coffee dominates the flavor profile, but the Guatemalan coffee in the blend lends better balance to the cup.
coffee thread
It basically comes down to the question of what gets me the flavor I want with the easiest product development process and minimizes the logistical challenges of keeping the product within a desired freshness threshold. These can change quite a bit depending on what your overall product line looks like as well as with the scale of your roasting business. It's a good idea to develop some experience with both production methods.
coffee thread
Surprise! There's a really amazing chocolate flavor in the cold dregs at the very end of the cup. I take it back, this makes press preparation worth it and is a lovely reward for a coffee drinker who has the patience and persistence to obtain and drink a cold sip with coffee sediment at the bottom of the cup.
coffee thread
IIRC I had a brief chat with the person who gave this to me about pre v. post roast blending and I think this is a nice example of a pre-roast blend. My personal view on that is if I can get the flavor that I want with stock roasts (that is, something that I'm selling as itself outside of any blend) I'd rather do that, but if I need to start customizing roasts for a blend then pre-roast blending quickly starts to get more attractive.