Kangocho is definitely on the brighter side of the Kenyan coffees we cupped this year. It's citric, for sure, but finds some balance in the candy-like sweetness that iS sound in the cup. The profile is apparent in the ground coffee - orange blossom, grapefruit, lemon, and a touch of warming spices. Very sweet and potent indeed. The wet grounds follow suit, but with a bolstered brown sugar and butter smell that adds a deep caramel smell to the mix, along with dried fruit notes such as fig and red raisin. For me, this is such a welcoming set of smells, and promises a cup profile nothing short of complex. The flavors shift quite a bit with roast, and the temperature of the liquor has a great effect on what you perceive. Hot, acidity is up front and while fruits are "there", they're less perceptible than when the coffee is closer to mouth temperature. And that's when this coffee really livens up - white grape juice, pomegranite, orange, pink grapefruit - it's all here. The body is nectar-like and, so weighty and fruity. The finish is sweet and flavors of nectarine and apricot linger. Full City roasts are also very fruity and with tropical notes of papaya, mango, and some jack fruit in the finish. As espresso, this one's going to be a fruit bomb, and at a long Full City will flatten acidity a tad, extracting a great, viscous mouthfeel.