The dry fragrance has an intoxicating mix of buttery sugar, baking spices, and tea-like florals. Spiced elements continue to bloom with the wetted coffee, and an emerging floral sugar note shows in the steam on the break. The cup is brisk, aspects of black tea and lemon promote a 'refreshing' aspect in the cup as well tie together a deep brown sugar sweetness with a smattering of top notes. In our City roast, we found notes of cranberry juice, tangelo, and green grape as the coffee cooled. This is an agreeable coffee in the roaster too, easily developed bourbon sweetness from City to Full City roast levels (for brewed coffee). Passing Full City you risk roast-eclipsed complexity - though drawing out this last leg will bode well for espresso, taming acidity, and developing a chocolatey sweetness.