Ethiopia Nansebo Arsi Werka

Brown sugar and peach are the most notable smells in the dry fragrance, at least when picking out the "top notes". The core element smelled in both dry and wet aromas is a sweetnes that's like sugar browning, caramelizing of sugars that have a confectionary quality. Whiffs of stone fruit and subtle florals come through when breaking through the wetted crust, an intoxicating mix of fruit and perfumed scents that are complex. The flavors at City roast are along the same lines as what's sensed in smells, apricot and peach stone fruit notes, expansive layers of raw sugar sweetness, and a slight floral accent in aroma. A lemon vibrance comes through too, structuring acidity that gives way to a citrus-y flavor of lemon curd pastry fllling, and the finish is clean, albeit with an odd pencil lead/graphite accent note that comes off a bit like tannic black tea too. City and City+ roasts taste great, and showcase the brilliance and brightness this Sidama coffee is capable of producting. The Full City batch I roasted was loaded with rich dark chocolate roast tones, definitely the dominant cup flavor, but still proffering fruit jam flavor notes like apricot jelly and orange marmalade, especially after the cup cooled down some. I love this type of fruited cup profile as espresso, the stone fruit flavors and lemon intensity are intense as is the level of chocolatey sweetness.