This Gesha lot has such a floral sweetness to it - perfume-like, sweet, complex, and 'fresh' - a set of aromatics we've come to associate with Spring and Summer, the time when this coffee arrives. A set of attributes uniquely 'Gesha', and we're as bowled over by this years' lot as any. The dry fragrance is exceptionally floral, with strong notes of jasmine and sweet pea flowers, thus living up to the expectations. It's a potent ground coffee with lots of herb/floral tea complexity, and loaded with a smell of raw cane juice, or unrefined panela sugar (a traditional reduction of cane juice that we often bring back from our Colombia trips). The wet aromatics are where these smells reach their apex, a heightened floral smell is backed by a solid honey sweetness, rose water, and peach preserves. Like most coffees, when hot the full complexity of this coffee's cup profile is a bit difficult to sense, though floral notes and seemingly tea-like acidity are apparent. But as soon as the temp begins to dip, you're greeted with the same level of intensity as the aromatic profile, City/City+ roasts showing star jasmine and kaffir lime, and a dense honey sweetness and mouthfeel. I love this coffee at a light roast level, highlighting citrus flavors of pomelo, mandarin orange, and pink grapefruit. Acidity pops out on top, citric like lemonade, without the puckering aspect of say, some Kenyan coffees. Much, much more is revealed in the cooling cup - tropical fruit flavors, various herbal and black tea flavors, and a spiced accent of cinnamon sticks. This Gesha has surprisingly juicy body, which sets it apart from many other Geshas we've tasted, a weight that supports the intense cup characteristics and sweetness. It finishes beautifully with notes of Assam tea and even a light dusting of cocoa powder in roasts beyond City+. Full City roasts are more than enjoyable, but I personally wouldn't compromise this complex cup character with darker roasting. Moisture content is average (around 11%), but the bean is dense and large, and I found that the coffee benefited from a handful of seconds beyond the completion of 1st crack, ensuring roast evenness.