By Percolate · Recipe 1

Blackwood

An organic-bean dark roast brief that keeps chocolate central and treats spice and earth as supporting flavours.

Regular cafOrganic beans

Dark roast · espresso

AI-designed starter recipe by Percolate. Checked for structure and guidance, but not roasted or tasted. Ingredient descriptions are profiles to look for, not specific available lots.

Choose beans recorded as organic for every component. These are ingredient requirements, not independent certification of this recipe.

The recipe

60% Washed Mexico, chocolate and nut profile

A chocolate-and-nut component selected for a mellow centre rather than sharp fruit.

Regular · Intended flavours: chocolate, nutty

25% Washed Guatemala, cocoa and citrus profile

A cocoa-led component with a little citrus lift and a structured finish.

Regular · Intended flavours: chocolate, citrus, spice

15% Wet-hulled Sumatra, earthy and spice profile

A small earthy-and-spice component; choose clean lots and check roast compatibility.

Regular · Intended flavours: earthy, spice, chocolate

Roast approach

Blend the green beans before roasting.

Aim for a deep-brown finish with bittersweet rather than charred aromas. Stop before a rolling second crack. Use similarly sized lots that roast compatibly. Begin with a small trial; if one component races ahead, choose more compatible lots for the next batch. If recording development time, use 23-27% of total roast time after first crack only as a trial window, not a universal endpoint. Rest 3-7 days before the first comparison, then taste again as it settles. If the spice-and-earth finish crowds the chocolate: Move 5 percentage points from Sumatra to Mexico on the next trial.

Tasting results have not been published for this recipe. Flavour characteristics describe intent, not a verified cup result. Match substitutions by their role and characteristics; origin alone does not establish equivalence.

Blending guidesReport this recipe