Got my next espresso blend figured out in 1 attempt. It uses coffees from Brazil, India, and Papua New Guinea. I'm going for something with lots of intensity of flavor (you should still be able to taste the coffee in the milk drinks), complexity (unadulturated it should stay interesting as you drink it), smooth viscosity. Do not want astringency or sourness, but balanced sweetness.
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PNG is the closest thing that I have to an espresso secret weapon. A nice medium roast on a clean conventional PNG at 10-20% of an espresso blend often provides a great boost in both intensity and complexity.
