The dry ground coffee sets the tone for the cup in terms of heft and potency, of which there's much to talk about. Intense fruit notes appear from the ground coffee, dried cranberry, lush Asian pear, lemon verbena, and a smattering of dry spices. It's somewhat tropical, and has the essence of a red fruit punch. Adding hot water, the aroma shows strong sweet caramel, molasses, and cooked peach, in addition to a thick sweetness of apple and lingonberry reduced with cane sugar. The cup is syrupy, with many layers of fruit; black currant, Naval orange, pink grapefruit, and tart cherry accent come to mind. Flavor notes seem to unfold as the coffee comes down in temperature, clover honey sweetness, Earl Grey tea, apricot nectar, and lemon bar. Acidity is up there too, lemon-like and bracing, and holds up to a bit of roast development. I took one roast up to Full City (just before 2nd snaps), and a the weight of roast tone bittersweetness, cocoa and heavily burned sugars, were held aloft by citric tartness. This PB is bodied too, juicy in mouthfeel, and if I liked bright espresso (which thankfully I do), I'd run a FC roast through the espresso machine (I plan on doing so next week, and will report back with an evaluation!).