I am a bit cautious whenever I came across with any African coffee as they a difficult to control it quality. Since it is used wash method, this bean is a lot denser than their close cousin like Ethiopia. The aroma itself before roast smells like candy berries. Once I began my roasting, the challenge is to control the temperature diligently. slight miscalculation would result an over cooked dark roast which taste bad. Luckily that this batch turn out quite wonderful outcome. The aroma smell like a pungent dried lemon grass / Eucalyptus ( medicinal smell in short ). soft medium body with a full blast of orange with a little zing of berries and quite juicy aftertaste. And this is just 2 days after roasting and not fully degassing. Recommend to try it and learn it.