Light flavor with a great lingering flavor
I was expecting a little more from this roast. The beans have such a pleasant aroma that I'd hoped to get those esters in the middle palate: the tannins are there but very light, made poignant by the rather thin, watery foretaste. The saving grace, for my taste buds at least, is the finish. Your mouth is left with a velvety, rich dark chocolate taste that lingers for a wonderfully long time - it's like taking a bite out of a 90+% cacao dark chocolate bar, then rolling your tongue around the roof of your mouth to savor the flavor after swallowing. The caffeine buzz is also a high point (no pun intended): strong, even, and clear-headed. My brewing process (posted for science, not for criticism): 40g whole beans, hand-ground coarse for French press (coarser than standard) plus a pinch of sea salt. ~700mL steam-distilled water heated to 180°F. Bloom thrice (10 second intervals between each) and steep for 10-12 minutes.