Description
Flavors of complex sugars, along with more subtle fruit suggestions that shifted depending on the roast level. Light roasts are accented by red fruits, and citrus, whereas dark roasts bring out deep berry tones tempered by more intense chocolate bittersweets. The sweet smells in the fragrance and aroma are accompanied by notes of black currant, cooked sugar, cinnamon caramel, and dark grape. Brewing a light roast, there’s a potent burnt sugar note that leads to some complex bittering aspects in the aftertaste. Fruits are fairly tame, which works well here, and keeps the focus on the underlying sweetness, as well as surprisingly dense body. Mild mannered hints top notes do come through, like jellied cranberry sauce, orange zest, dried currant, and cardamom spiced tea. The cup develops some very nice dark roast tones at of bittersweet and boomy, with notes of spiced blackberry, and tamarind sauce.
