The dry fragrance has floral hints, nutty roast tone, and is quite sweet. The wet aroma from the light roast is very sweet, dripping in honey, with a touch of citrus. Darker roasts have a deep caramel sweet scent. The cup has a rounded sweet tone ...again with the honey descriptor. The light roast has a graham cracker note, lemon cookie brightness, and a touch of jasmine. I am really impressed with the body here. It seems to have even more body than the green sample before we sent it to Swiss Water ... is that possible? The finish is mild and cleanly disappearing on the palate. It has really charming character of a clean, wet-process Ethiopia coffee, exactly like it should. I cupped it on a table of non-decaf, wet-process Ethiopia Sidamos and Yirga Cheffe coffees and it held its own, mark for mark, against the rest (and surpassed a few samples as well!) I think it is at its zenith in terms of brightness, sweetness, and has maximum "origin character" at City + roast level. This is definitely one of the most delicate and sweet decafs we have, but because it is such a spendy coffee before decaffeination, and the SWP method is expensive too, it ends up being a higher-priced decaf. I feel it is really worth it, based on the results here at the cupping table.