Ethiopia Yirga Cheffe Wote Konga

I've been enjoying light roasts of Wote Konga. However, too light of a roast yields grainy flavors, and underdeveloped sweetness. Shoot for pulling at the tail end of 1st Crack, while you can still hear some latent snaps, not while it's really rolling. For me, that's about 1:30-1:45 after the start of first crack. On a Behmor, I would enter the cooling stage around 1:00-1:15 into 1st crack if cooling with the door closed. At City roast level, the dry fragrance smells sweet with a mix of floral and vanilla wafer smells in light roasts. Adding hot water brings up the florals a touch, light brown sugars, and a scent of whipped honey in tow. The cup flavors have a nice, sweet undercurrent, with mouth-cleansing acidity at the lighter end of the roast spectrum. A peach flavor rings out in the cooling cup, along with a hint of orange marmalade. The base sweetness has notes of honey, baked sugar, and something like gum drop candies. While I pick up on florals in the cup aroma, they're a bit more faint than I expected. The cup does have a nice bright aspect like citrus but not edgey, or aggressive. Full City roasts ("FC") have more berry-like fruits, and a flavor of sweetened dark chocolate builds as it cools. FC roasts are nice, but don't fly too close to the sun. Steer clear of second cracks so as to retain it's a complex, fruited flavor profile.