"Official" tasting notes and background information.
I am getting a weird chemical whiff off of it. My first instinct is to say "Caramel", with some acidity and sweetness coming through after.
The beans themselves are of average size and milk chocolate colour.
Brewing Method AeroPress
I am following James Hoffman's "The Ultimate AeroPress Technique". 11 grams of coffee and 200 grams of water. Steep 2 minutes, then swirl and let settle for 30 seconds before fully pressing it through.
Nice, reddish colour that intensifies as the coffee cools. The caramel notes are still at the forefront. There is a sweetness to it that lingers, with some light "coffee bitterness" playing off of it.
This is an interesting taste profile, I wonder how this would work as a cold brew, it may just be an excellent summer coffee.
Brewing Method Chemex with metal cone
Interestingly the sweetness comes to the forefront, the caramel almost disappears as does the bitterness. It is a smoother brew than what came out of the AeroPress which does actually surprise me a bit.
Colourwise it is slightly darker too which was a bit of a surprise.
Between the two preparations I would say this is a wash, they are equally enjoyable.