Peru Dry Process Alto Pirias

The fragrance showed an array of fruit smells at City and Full City roast levels, something that came through in the cup too. My darkest roast that hit Full City+ brought out robust low tones and roast flavors that were accented by rustic dark fruit notes. Adding hot water brought out some potent winey fruit accents, along with a scent of fig butter amidst bittersweetness. In the cup the fruits showed some winey/ripe notes that were complex, and brought an intensity to the brew (Tom wrote "peach brandy", and I can see why). City roasts have a rindy citrus note too, that brings about a grabby aspect to the mouthfeel, as well as give the profile an impression of acidity (albeit low). The finish was marked by flavors of pulpy fruits, fermented apricot, and a tobacco note that added an earth tone. My Full City+ roast had allusions to berry, though it was the cocoa roast flavors that were most focused. This coffee has great body too, and I'm positive Full City/Full City+ will make a  great single origin espresso.