Being a dry process coffee, you can bet the cup is on the wild side. And it is, conjuring a multitude of fruit descriptors and more, but with refined acidity, especially considering this particular process method. We roasted as light as City, and dark as Full City, and were quite pleased with the way Guji Highland brewed all along this spectrum. Our lighter City/City+ roasts had a berry wine aroma, with more than a hint of jasmine flower in the cup, and flavor of mixed berry compote (a reduction of berries, spices, and usually orange juice). The cup is fairly clean for a natural process coffee, far and away superior to your average Grade 3. Acidity has a lemony effect, providing a backbone to the fruit tones without overpowering. Melon, cooked rhubarb, strawberry milk, and chocolate malt balls come to mind as I move through the cup, a complexity that pervades all the way through to the last finishing hints. Full City roasts have a flavor of Belgian dark chocolates filled with raspberry syrup, incredibly thick body too, which allows savoring of a mixture of fruit lambic, powdery cocoa, and a pungent jackfruit accent in the finish. Folks looking for lively blend components should consider this coffee, as a little bit goes a long way. I added in 1/3 Guji Highland to 2/3 of a wet processed Guatemalan coffee which made for a slightly intense espresso fruit-wise, but with incredible underlying sweetness from the Guat. It brewed nicely too, a complex array of bold fruit, sugar-coated nut, and citric zest found in the cup, that wouldn't otherwise be possible from either coffee separately. Play around with blending this DP Guji, or drink on it's own. Either way, there's lots to say about this coffee!