The sweetness of the dry fragrance from this Gaturiri is evident from across the room when I grind it. This is not subtle coffee. It has fruit and floral aspects, plum and dried fruits, cherry, red apple. The wet aromatics scream out "sweet" as well; Concord grape juice, dark honey, berry, chocolate. What struck me the first time I cupped this Gaturiri lot was the intense syrupy sweetness and mouthfeel. As I roasted it lighter, grape fruits and related grape-like tartaric acidity was the prime feature. IIn my last roast there was a slightly different expression of these flavors; a weighty sweetness, black cherry and currant, cocoa nibs, more balanced and yet still very intense. In fact all these things are present in this coffee and slight roast variations emphasize one or the other. Lighter roasts were more piquant, acidic, as you would expect, but overall this coffee demonstrated a more balanced profile than other Kenyas, especially in the darker roasts. I had great results on my lighter roasts by resting this coffee (airtight) over 3-5 days before brewing. This additional rest helps bring out the very syrupy mouthfeel in the cup.