Brazil Dry Process Donésio Silvério

Savory-sweet notes like toffee peanut are released when grinding the coffee, along with hints of rustic dried date pieces. There's more of a bittersweet quality in the wet aroma, with a walnut note, and very faint cooked fruit accents. I found the cup sweetness pretty convincing, with bittering aspects on the periphery, and surprising fruit and acidity considering origin. This should be taken in context of the average bittersweet/nutty Brazilian coffee. It's not a "fruity" coffee, nor do I consider it "bright"! That said, what starts off as cocoa and nut toned, cools to interesting accents of dried apricot and fig, with notes of sorghum, and hazelnut. Full City roasts round off any acidic impression to a much more two-dimensional, bittersweet/creamy cup, and one that pairs well with milk. It's thick and chocolaty, very lightly accented by a prune note, with some cedar smoke in the long finish.