"Official" tasting notes and background information.
A sweet and sour smell comes off of them, while the beans themselves look like they're made of milk chocolate with a consistent colour and texture.
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.
On the first sip I get a strong hit of dark chocolate, followed by some sweetness, which is quite pleasant, though the bitterness does linger a bit at the end.
As the coffee cools the bitterness takes a bit of a backseat and the sweetness comes more forward. This is quite nice.
Brewing Method French Press
The French Press brings out the dark chocolate much more so, with the bitterness being unsurprisingly stronger than in the AeroPress.
It is a much bolder coffee and I am almost curious to see how it would pair with some milk. I suspect it would add more sweetness. Pleasant and I quite like it.