Brewed it on the v60 with the v60 filters. 15:250g to start with. 96c 50g bloom for 30 seconds and then split remaining water into 2 100g pours. Used Kinu m47 classic on 3.0 setting. Has a chocolate and earthy/nutty impression. And there’s a sweetness in the back end that is reminiscent of a caramel of some sort. Reminds me of some Guatemalan coffees I’ve had before. Maybe it’s the way I brewed it, but didn’t get much acidity (which is my preference) or floral notes. Quite nice. Not mind blowing but a decent cup.

Balanced acidity, nice aftertaste