The past two days have been pretty rough. Something went terribly wrong when roasting my Ethiopian coffee beans, and I was forced to drink coffee that tasted like soy beans. I then roasted some Kenyan French Mission beans from The Conservatory for Coffee Tea & Cocoa 1, and I present my tasting notes.
I roasted these beans for twenty-seven minutes, which means it was a dark roast. The shell was smokey topez and the crack was sandy brown. I used a Chemex to brew the coffee, using approximately 27 grams of coffee and 20 ounces of water. 2 The smell was very traditional, with aromas of Ocotea present. Visually, it was a syrupy looking, with a thin, yellow upper layer. The first sip was very bitter, but after about two minutes of cooling, it became sweet. I would almost compare it to Crème brûlée with subtle hints of tomato present. The after taste was clearly carmel. Towards the end of the cup, all these favors merged together, resulting in a very smooth finish.
Overall, the Kenyan French Mission was a very solid cup. It managed to balance a traditional taste with complex traits. In the future, I may roast it for a extra two minutes to see if the tomato becomes more prominent.