The notes here from the roaster here mango, toffee, and plum are not far off.
I get pomegranate up front and then caramel. The caramel is somewhat persistent, and it was the last note on the palate for me. It trails off a little bit towards the end, where it could use some bright acidity.
There's a lot of natural sweetness here and a rich and somewhat viscous mouthfeel. Overall, it's pretty smooth and a lovely coffee.
Cupping Method:I had this at a small coffee bar in Dallas called Stupid Good Coffee. The barista seemed quite skilled and used a Chemex.