I am drinking a blend of half Costa Rican, half Yemeni beans roasted to full city. This blend has the deep notes I like from the Yemeni, but lacks the smooth Costa Rican flavors. Not sure if the South American bean is the right complement to the Arabian bean. Next I will try an even split between the Javanese and Yemeni beans.
The people at Sweet Maria’s are right about Yemeni beans — they really take 48 hours to rest after roasting. Yesterday, the first day after roasting, this blend was not nearly as full.