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I'm usually in the blend after roasting camp but for the seasonal blend I'm working on now I think I need to switch to blend before roasting. Any time you're not using stock roasts it's worth looking in that direction to keep the logistics sane.
I'm thinking of going with 50% Kenya, 50% Sumatra, pre-blended and using a roasting plan quite different from either of the components. The press I'm drinking now tastes pretty good, but that's on approximately 0 rest so I want to taste how it does as drip tomorrow.