This is one of the sweetest Honduran coffees we have cupped lately. The dry fragrance from the grounds at lighter roast levels attests to this: caramel and malt syrup scents dominate. At Full City roast level, soft chocolate roast notes emerge. Adding hot water, the aroma from the cup has the same intense sweetness, with hints of apricot and Earl Gray in the lighter roasts, a more aggressive chocolate bittersweet and toasted nut tone with roasts approaching 2nd crack. This coffee is versatile, very dense with a tightly wound body, and can take a range of roasts. It has very different character from a light roast treatment to dark, as the aromatics suggest. Light roasts have a brilliant sweet flavor, finishing with a hint of tea bittering flavor, or tannic and a tamarind-like acidity. The body is creamy, and the cup flavor laced with peach-apricot fruit and ending with a sarsaparilla hint. Full City roast has considerably more chocolate roast flavor and a more opaque, weighty, creamy mouthfeel, ending with an almondy afternote. The brightness of lighter roast levels holds up as the roast nears 2nd, making in a more dimensional cup than lighter roast levels.