This is a very unique, very distinct flavor profile. I would go so far to say this is something I have experienced only a few times in my coffee experience, an Ethiopia flavor profile with such sweet spice notes, paired with tea, flowers and fruit. I kept my roasts to a fairly tight range of City to City+, since going dark on this coffee seems to obscure it's prime attributes too much. From the dry grounds, jasmine-violet floral scents are clear, as well as ginger, and dark honey. My lightest roasts have a graham cracker wet aroma (nice, but perhaps a bit too light on the roast there). City+ level has even more violet blossoms, more honey sweetness, maple syrup on pancakes, and sweet spice notes of ginger, cinnamon and cardamom. Those spice notes are so clear in the cup; fresh ginger, cardamom pods, cinnamon. Along with a lemony acidity, they are the accent notes. The first time I cupped the arrival sample, my taste impression coalesced under one term; "Gingerbread." It perfectly described the spicy sweetness, underpinned by honey and caramelized sugar. While the cup has a distinct sweetness, it is restrained, not a full, round sweetness. In fact it seems moderated by slightly bracing, tannic Earl Grey-like notes, and in the cool cup very clear bergamot and clementine flavors appear with a sugary finish. The body is fairly light, with a waxy mouthfeel and a suggestion of walnut oil. It's a very aromatic, delicate and distinct cup. It's not a powerful or aggressive coffee. Over-roast it, or, heaven forbid, add cream to it, and you can kiss that unique character goodbye.