Some of the most elite and accomplished folks in the culinary world gathered and began to take notes on some of the most elite and exclusive coffee in the world.
Editorial Director of The Daily Meal Colman Andrews introduces Demours to the room of the excited tasters.
The beans await to be ground to make the perfect cup of coffee.
The coffee begins to drip as the room is tempted by the overwhelmingly tantalizing smell of this premium roasted coffee.
Jennifer Stone, expert Q-grader and founder of Demours Coffee, happily takes a sip of her first cup of coffee. She looks rather impressed, no?
As different blends were passed around, tasters were asked to make notes on what they enjoyed (or, theoretically, didn't enjoy) about the coffee they were sampling. Stephen Horgan, consultant for Demours, pensively sips on his cup of coffee to make his descion.
Pastries were served as a way to enhance and complement the complex flavors of the coffee.
Sara Young of the Rainforest Alliance looks on as tasters begin to chatter about the delicious blends they are sampling.
Matthew Eil, general manager of Perla, and Jomaree Pinkard and Tobin Ludwig, founders of Hella Bitters, all happily sample another blend of coffee and prepare to make their tasting notes.
Liz Rozen of The Little Owl and Jason Giagrande, CEO of FourJs, look as though they are enjoying their blends.
Chef Joey Campanaro of The Little Owl, Market Table, and The Clam, and chef Kerry Heffernan discuss their impressions of the coffee; also visible are Matthew Eil, general manager of Perla and Harris Damashek, founder of Underground Eats.