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This coffee has a really nice caramel-vanilla and ginger cookie notes from the ground coffee. There's mild citric and floral hints as well, and these come into full view when you add the hot water. Hints of rose and mandarin emerge in the wet aroma, in addition to a well-saturated sweetness, honeyed in the lighter roast and more dark caramel at Full City roast level. The cup is sweet and amazingly "complete" in the lighter roasts for such a delicately bright coffee, with a brilliant acidity. The mandarin orange notes are quite distinct in the cup, especially at City roast. There's a refined sweetness, like pure cane syrup. There are apricot hints and the floral note of acacia blooms. As the cup cools the sweetness has a clean clover honey character, with a long aftertaste floral and sweet citrus. I believe it really shines at City roast, where the coffee looks a bit variegated and patchy in surface color and texture, before it "smooths out" toward Full City level. The first sip can seem a bit plain, but it really opens up as the cup cools. Of many roasts and many cups, I did have 1 potato defect cup from Gitesi. If it is present at all, it seems to be a rare occurrence. But if you wonder what this defect smells like, I guarantee you will know when you get a cup with it.
Region: Kirambo, Karongi District
Processing: Wet Process (Washed)
Crop: January 2013 Arrival
Appearance: .2 d/300gr, 15 + Screen
Intensity/Prime Attribute: Medium intensity / A very refined, if somewhat restrained cup, floral and sweet
Roast: City roast is ideal in my book, and with a good 24-48 hours rest it becomes more balanced. City+ through FC+ are great too, but some of the delicate floral qualities are lost.