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From dry grounds to cup, Kanzu produces a "complete" profile in terms of aromatics, sweetness, acidity, and mouthfeel. The dry aromatics are spiced with cinnamon and all-spice, as well as a prevalence of sweet cacao. Pouring hot water brings up citrus zest and raw almond in the crust, as well as toasted sugar and chocolate brownie. Bursts of dried plum and raisin are released on the break, and we get a sense of how the cup profile is structured. From light to dark, this coffee is extremely versatile at most stages of roast. Light roasts have apple and grape-like acidity, as well as flavor. There is also a note of Asian pear that lends a crispness to the cup. City+ to Full City roasts produce a deeper, pectin-like sweetness - think Thompson raisin and black currant. The finish is sweet like brown sugar, and has a density that is like red honey. Kanzu's body is pleasantly creamy thus adding to it's candidacy as a great single origin espresso.