if he started at the upper end of the crude calc i did above, that's about a .00375 drop per day over 12 days. I wouldnt call it a slow ferment, but then again my first batch took off like a rocket with a yeast starter and finished in less than 24 hours. 1.055 to .998 in a day. The temperature of the carboy was past 81F and warm to the touch for me.
Some people say you want a good slow ferment, others dont really care, they just want something drinkable. Me personally, i'd prefer a slower ferment because i'm planning on pasturizing at 1.015 after priming and bottling. I'm into sweet/sparkling cider, though some people like it dry and sparkling. different technique to be applied to different styles you're into.