Fragrance of almond-hazelnut, malt grain and caramel are dominant in the dry ground coffee. These are all "sugar-browning" scents to some degree, related to roast, but in Villa Lupe they seem more like aromatic ester compounds intrinsic to the coffee itself. Adding hot water, the nutty scents sweeten, more like praline, which slightly floral accents emerge. My lighter roasts were the best, City to City+ roast range. At this level the cup has a very well-structured acidity, peach with mild citric hints. The roast taste is rather candy-like, and still has that clean hazelnut note. It's not a super powerful cup, but very refreshing on the palate, with a elegant and cleanly disappearing aftertaste. The body is light, with a silky feel. The refined flavors and finish suggest that this coffee is really well picked, with good cherry selection, and really well processed at the wet mill and dry mill. It has a very dense appearance in roasting, with the crease remaining tightly shut, something I like to see and that hints at high altitude farms and good drying of the coffee after the wet process. Makes a sweet SO Espresso too!