Frida's Guatemala-DRC Dark Roast Blend: Origin, Flavor and Brewing Guide Frida’s Blend combines coffees from Huehuetenango, Guatemala, and South Kivu Province in the Democratic Republic of Congo. It is roasted dark and described with dark-chocolate and maple-syrup notes. The concept joins two origins in a rich, nostalgic cup rather than presenting either component as a separate single-origin coffee. The supplier compares the blend with a warm morning in a grandmother’s kitchen and notes that it is one of its popular offerings. That story fits the profile: dark chocolate provides depth and maple-like sweetness rounds the finish. The coffee can be served black or with milk and sweetener. Specific producers, varieties and processing methods are not listed, so they are not assigned here. Coffee Profile Origin Huehuetenango, Guatemala, and South Kivu Province, Democratic Republic of Congo Producer Not specified for either blend component Roast level Dark Process Not specified Tasting notes Dark chocolate and maple syrup Formats 12 oz or 2 lb; whole bean, fine espresso grind, medium drip grind or coarse French press grind Flavor and Extraction The dark roast is expected to increase solubility and bring fuller roast development, while the two-origin blend preserves a sweeter maple-like counterpoint. Stronger recipes emphasize body and cocoa depth; balanced filter recipes can reveal more sweetness. Avoid using excessive temperature or contact time simply because the coffee is dark, since bitterness can hide the intended maple finish. Filter and immersion For automatic drip, start around 58 to 60 grams per liter with a medium grind. Pour-over near 1:16 can keep the finish cleaner; use slightly cooler water if bitterness appears. French press at about 1:15 reinforces body and dark-chocolate character. Record drawdown and flavor before deciding whether to change grind. Espresso and milk drinks For espresso, begin near a 1:2 ratio. The dark roast may flow differently from lighter coffees, so adjust grind based on beverage yield and taste. A shorter ratio produces heavier body, while a slightly longer yield can reduce intensity. The dark-chocolate profile is designed to remain present in milk drinks. Use a scale to record the dry dose and total brew water or beverage yield. Keep the brew ratio steady while changing grind size so the result is easy to interpret. For pour-over, watch drawdown for sudden stalling or unusually fast flow, then confirm the diagnosis by taste. For espresso, treat shot time as feedback rather than a target that overrides flavor. Taste at several temperatures because sweetness, acidity and aromatic detail change as coffee cools. Who Will Enjoy This Coffee? Frida’s Blend suits customers who prefer a developed dark roast with sweetness rather than a sharply smoky cup. It is a practical choice for drip coffee, French press, espresso and milk-based drinks. Frequently Asked Questions Where is this coffee from?It is a blend of coffees from Huehuetenango, Guatemala, and South Kivu Province in the Democratic Republic of Congo. What roast level is it?The supplier lists it as a dark roast. How was it processed?Processing methods for the two component coffees are not provided in the current supplier information. What flavors should I expect?The supplier lists dark chocolate and maple syrup. These are sensory descriptors, not guaranteed identical results in every brewing setup. Explore coffee and equipment Turin DF54 v4.1 single-dose grinder Turin Legato V2 espresso machine
