After carefully measuring the water to 200 degrees, Jeremy prepared a French Press
of each sample. While brewing, we discussed the various growing altitudes, soil types, varietals, and regions that make each of these four coffees so unique. We also discussed the various types of relationships
that exist between producers and roasters.
After finishing the brew process Jeremy passed samples around to everyone who wanted one, and we enjoyed them with some homemade biscotti (almond and chocolate).
If you're interested in either hosting or attending our next tasting, let us know