We have historically blended Genuine Moka & Java after roasting, using a heavy Indonesian roasted at least to Euro Roast, and our very light standard (American Roast) Harar. This time I wanted to blend before roasting and find a roast degree that would allow the Sumatra to develop its character but not overtake the beauty of the Harar. Because of the different densities of the two coffees, I used a profile that considered the altitude and heat resistance of the Harar as well as the need for longer roast development and softer heat with the Sumatra. The result is deep rich chocolate with stone fruit notes that are subtle and sweet. As the Harar develops over the next 24 hours it will be more assertive. This should be spectacular.