Bright and tangy!! In a cupping bowl, we are tasting blood orange, cherry, sungold tomato, and sweet caramel. The tomato note is much less prominent than it is in some really tomato-ey Kenyans. There's a slight herbaceous character which is really beautiful; we often find that lower quality Colombians have this herbaceous character (it's really one of the classic characteristics of the Colombian terroir) but don't have enough sweetness and acidity to balance it. This lot is super bright and super sweet - we really can't emphasize enough how much we like this one. This coffee is roasted similarly to a "Nordic light" or "ultra-light" roast. It’s important to note that neither “standard light” nor “Nordic light” give any signs of roasty flavor, no matter how high you push your extractions. The only difference is that at a given extraction percentage, let’s say 22%, the Nordic light roast will have slightly more acidity and slightly less sweetness than the standard light roast. This can cause issues if you are equipment-limited to let’s say 20% extraction (like if you have a very cheap grinder). A Nordic light roast coffee may always taste underextracted (sour, vegetal) at that yield, whereas a normal light roast may give you enough sweetness to be an enjoyable brew.