The dry fragrance has a praline sweetness; caramelized sugar, maple syrup, pecan, and panela sugar cake in the darker roasts. The wet aroma has a brown sugar sweet scent wth candy-like fruit accent. The cup has a bright citric acidity and yet balance as well. The light roast has vanilla and refined sugar sweetness with sweet orange notes. Darker roasts have caramel and vanilla, and are a little rummy. The aftertaste is fairly brief, with suggestions of vanilla and hazelnut re-emerging. It's a bright, lively cup, not overly complex, but very refreshing (if a hot beverage can be characterized as refershing). In darker roasts, the fruits taste more mature and ripe, the brightness has a nice tonality to it. I really like the way the darker roast level has a mahogany-toned sweetness, persistent and not overtaken with carbony tones. And I was a little surprised by the nice, viscous body when I first hit the cups... it's more than expected from wet-process type Costa Rica coffees. I am not calling it heavy body, but simply a nice thick quality to it, for a Central. I preferred the City+ and Full City roasts to the very light City level.