The dry fragrance has pecan, maple syrup and cacao, all in very nice proportion. Adding hot water, spiced ginger cookie and baked apple and Brazil nut. The cup has almond roast notes, with pear and tamarind fruited notes. It's a balanced and sweet coffee, not outlandish, but with a syrupy mouthfeel. There is malty notes in the lighter roasts with Dutch cocoa as well. The cup has brightness, but retains balance too, making it a flavor profile with broad appeal. We tried it as SO Espresso but felt it might be better as a 25% blend component than a straight shot.