This is the second bag I ordered from Anthology Coffee recently. Both were Bourbons, but this second bag, from El Salvador (a region known for its Bourbon varietals), could hardly be more different from the first bag I got from Burundi.
Whole bean: fresh, light scent with a hint of thai basil. Ground, it smelled nutty, sweet, rich, and a little complex (no herbs, though).
V60: Right out of the brewer, there was a plasticky scent and the flavor was a bit metallic, but that dissipated after the coffee sat for a few minutes. This particular cup, at a 3:00 extraction, was not very complex but it was pleasant to drink. Medium-bodied coffee with a hint of acidity on the finish.
AeroPress: This had the most intense flavor of the four brewing methods I tried. I had to add just a touch of water after brewing, as it was a little too strong for me to drink without dilution. Good robust flavor of nuts and chocolate, though.
French press: This was a milk chocolate bomb, with a hint of almond milk flavor as well. Smooth as silk.
Summary: This is definitely an example of a coffee bean smelling differently than it tastes (seriously, where did the thai basil go?). Fans of chocolate and nut flavors in their coffee will enjoy this. I thought it was perfectly drinkable in all methods, but it was best in a french press because of the additional body the brewing method provided.
From the roaster: No tasting notes provided
Anthology Coffee only offers two coffee varietals at a time on its website, and as of the date I’m publishing this, this El Salvadorian coffee is no longer available, but here’s a link to their online store:
Review conducted 14 days post-roast.