The dry aroma has vanilla and a caramel sweetness with a balanced brightness and slight bittersweet chocolate. The chocolate and caramel are richer and sweeter in the darker roasts. The brightness opens up to an intense black cherry note on the wet aroma that carries into the break along with the vanilla bean, cocoa, and caramel from the dry aroma. The cup has less chocolate bittersweet aggressive notes than the aroma suggests, and the vanilla is more prominent in the warm cup. The darker roasts already show some currant along with the black cherry, but the lighter roasts show mandarin orange, apricot, and strawberries in the clean and rounded finish that has just a bit of malty sweetness with the strawberry in the after taste. For an Antigua, it has a bright and refined acidity, juicy in the body, and very sweet. Toasted nut roast tone emerges as the lighter roasts cool, but the darker roasts show cherry cola with vanilla and black cherry finish all the way. It's a mild, yet very sweet and attractive coffee. It makes perfect sense how it placed so well in the competition, and why it is such an attractive cup. SO espresso shots were delicate in the clear, crisp acidity, with subtle floral and citric notes. Beautiful stuff.