What Are Blended Coffee Beans? Classification of Coffee Blends and Recommended Ratios for Beginners

FrontStreet Coffee: How Coffee Blends Are Classified, with Beginner-Friendly Blend Ratios

If you are just getting into blending, which beans should you reach for first? Below are three of the most representative blend ratios. Once you have some experience, you can of course start designing blends around your own taste preferences.

An Espresso Blend for Those Who Prefer Acidity

Colombia 30%, Brazil 60%, Guatemala 10%

Types of Coffee Blends

Because coffee beans from different origins bring different flavors to the cup, blended coffees come in several distinct styles.

1. Balanced Blends

Formula:

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Guatemala SHB (30%), Mexico AL (30%), Brazil NO.219 (20%), Kilimanjaro AA (10%).

A well-built blend strikes an even balance between acidity, bitterness, and aroma. Here the bright, acidic Guatemala and the sweet-and-tangy Mexican beans are matched with gently bitter Brazilian coffee, and a touch of the highly acidic Kilimanjaro rounds everything out. The result is a rounded, medium-bodied blend with no single note overpowering the others.

2. Bitter-Dominant Blends

Formula:

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Mandheling G1 (40%), Colombia SUP (30%), Brazil NO.219 (20%), Kilimanjaro AA (10%).

This blend leans on boldly flavored beans: the intensely earthy Mandheling from Sumatra, Indonesia, Colombian beans with deep bitterness and acidity, Brazilian coffee with moderate bitterness, and acidity-forward Kilimanjaro. Together they produce a blend whose bitterness is pronounced and satisfying.

3. Acidity-Dominant Blends

Formula:

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Kilimanjaro AA (40%), Mocha Highland Harar (20%), Brazil NO.219 (20%), Hawaii Kona NO.1 (20%).

Built on Kilimanjaro as the backbone, this blend adds the smooth, fruity character of Ethiopian Mocha Highland Harar, the even-handedness of Brazil, and the balanced acidity of Hawaii Kona. The result is a mellow cup in which bright acidity takes center stage.

4. Aroma-Dominant Blends

Formula:

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Guatemala SHB (40%), Kilimanjaro AA (30%), Mocha Highland Harar (30%).

Aroma-driven blends combine beans with complementary characteristics to build a richer fragrance. Here the perfumed Guatemala SHB leads, supported by the acidity of Kilimanjaro and the natural fruitiness of Mocha Highland Harar, yielding a blend with a layered, expressive nose.

5. American-Style Blends

Formula:

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Brazil NO.219 (50%), Mexico AL (30%), Jamaica Washed (20%).

Using medium-roasted beans, this blend takes Brazilian coffee—balanced between acidity and bitterness—as its base, then adds the gentle sweetness of Mexico and the aromatic, slightly bitter Jamaican washed beans. The cup is smooth and easy-drinking, in the classic American mold.

Formula:

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Colombia SUP (50%), Brazil NO.219 (30%), Java Robusta WIBI (20%).

To emphasize body and heaviness, start with Colombian beans—full-flavored with moderate acidity—then add well-rounded Brazilian coffee and a share of thick, intensely bitter Java Robusta.

Blending Methods and Bean Resting

There are two ways to blend: blending after roasting and blending before roasting. The latter is the greater challenge for the roaster. Whatever the method, letting the blended beans rest for a few days allows the characteristics of the individual components to marry into a more unified flavor. Post-roast blends generally need about a week of rest, while pre-roast blends can be used after 3-4 days, because the different beans have already influenced one another inside the roaster.

FrontStreet Coffee Recommendation

If you would rather skip the guesswork of building your own blend, FrontStreet Coffee's house classic blend is a proven favorite. It builds on the creamy, nutty character of Brazilian coffee and adds medium-dark roasted Mandheling, which lifts the body considerably while bringing out distinctive notes of sandalwood, herbs, and warm spices, with butter, roasted chestnut, and caramel standing out in particular. A small proportion of Robusta boosts the crema, making it equally at home in latte art or a layered Dirty.

For those who prefer single origins, FrontStreet's PWN Golden Mandheling is worth seeking out. Sourced through Indonesia's PWN company to a demanding standard—only beans above an 18 screen size, with fewer than 3 defective beans per 300-gram sample to meet the top G1 grade, followed by three rounds of hand sorting—it brews into a clean, full-bodied cup with caramel sweetness and rich roasted aroma, and very little acidity. Brewed as a pour-over with 87-88°C water, a 1:15 ratio, and a coarse-sugar grind in three pours, it shows off its thick body and caramel sweetness at their best.