Ceremony Roasters in Annapolis, MD.
We found this to be a superior
coffee -- everything one would want from a Colombian bourbon bean. The coffee has the smell of grilled pears during brewing, sometimes even bordering on the smell of buttered toast. The front of the taste leaves no doubt -- light brown sugar. This is followed by a slightly floral note (maybe what Ceremony was describing as coconut). Finally, the finish and aftertaste are unmistakeably that of a high-cocoa chocolate. We happened to have a bar of Garrison Confections' 91% around, and we noticed that the taste of the dark chocolate was exceptionally similar to the finish of the coffee. Our experience was that the drip maker brought out more of the chocolatey notes and the French press brought out more of the floral / brown sugar notes.
Our Preferred Preparation for this Coffee*
Drip Grind: Medium
Strength: 4.25 slightly heaping TBS of whole beans
French Press Grind: Most-coarse
Strength: 2 level TBS of whole beans
Ratings (out of 10)
Bag Aroma: 9
Brew Aroma: 9
Mouth Feel: 9
Our Rating: 95 (out of 100)
use a Capresso 560 Infinity Conical Burr Grinder. Our test-brew drip brewer is a 12-cup size with gold filter. Our test-brew French press is a 32oz size. We aren't necessarily recommending noted brew
strengths, more so just stating how we preferred to drink it.