The dry fragrance has a sweet nutty scent, with caramelized sugar, banana, creamy milk and malt aspects. At first the wet aroma struck me as a fairly standard Brazil coffee, but clean and without any off notes. As I focused a bit more, and especially when I broke the crust of grounds with my cupping spoon, a lush herbal-floral aroma laced with honey emerged. The cup follows suit: Sweeter and a little brighter than most Brazils I have cupped from the past season, it has an intriguing balance of sweet and savory notes. There is a nutty taste, hazelnut as well as popcorn kernel, sage blossom and a creamy, viscous body. As some Java coffees used to be, it has an oily mouthfeel, and the nutty/popcorn note lingers into the finish at City+ roast. In the finish, there is a toasted bread and butter flavor (also C+ roast). It has a very nice, soft milk chocolate note at Full City roast level. I am going to re-roast a little darker for espresso, to see how it plays out as single origin shots. The preparation is very good, but there are occasional under-ripes, 2 per 300 gram sample roughly, that remain pale in roasting. Pull these quakers out before brewing.