Drinking this coffee evokes sipping mysterious nectar from the earth out of a forest goblet. These are big beans, and the approach to roasting them is a balancing act; they need to be well-developed, so they need heat, yet they also need it to be kept easy in order to preserve the sensitive flavors. At Low Temp roasts, the cup begins with citrus bursts of lemon-lime that flow into sweet vanilla, inside a creamy, light and airy body. At High Temp roasts, the flavors become more singular; citrus notes mellow, filling out the sweetness and creaminess.