I roasted the tono miel to about a city+ and the formosa to a full city+. The tono miel is very bright, huge strawberry and stonefruit, big soaring high notes. Almost (but not quite) too bright all by itself. The formosa is deep and rich with milk chocolate and nuts. It's almost too much all by itself also. Mix them together and wow.
I made a cappuccino with this blend too (2/3 formosa, 1/3 miel) and it was also incredible. In the aeropress, I did it half and half. By the way, I thought the AP was going to be a joke/toy/PoS. Boy was I wrong, this thing rocks.
Wow... just... wow. Too bad I only got 1 lb of the miel and I'm down to my last 3 or 4 oz. I'll get another couple cups out of it at least. I love this formosa, have about 3 lbs of it left (and can get more, luckily). I'll try mixing it with some of my other really bright Ethiopians and see what happens.
The doc who told me "no more coffee" can kiss my white hairy Irish butt.
-- Gary F.