Colombia China Alta Reinaldo Parra

The fragrance has a malt-sweet note to it, with hints of brown sugar, and bran muffin with raisins. Sweetness gets a nice lift when adding hot water, and extracts a nice cookie-like sweetness, like brown butter cookie, and vanilla wafer drizzled in caramel. The sweetness resonates in the cup, with a spot of acidity in the lighter roasts that has malic apple appeal. Caramelized sugar notes proliferate in the middle and finish, and along with hints of caramel and cinnamon, brought out profiles of coffee cake, and pecan bar. There's this tangy note in the lighter roast levels that, for me, pulls at an orange/citrus rind thread that brings pleasant bittering to the otherwise sweet finish. I really enjoyed brewing my Full City roast, that was just a few degrees off from 2nd Crack. Deep cocoa roast flavors dominated the cup, with a sweet underlay of torched sugar that offered a nice counterpoint to the bittering roast. Would certainly pair well with milk.