Coffee with this level of sweetness is rather elusive. I bought 5 pounds that I'll ration out slowly for some time. I made one brew recipe in the Voga Ground Control Cyclops brewer Im reviewing at the moment, no tweaks to the profile, just piggy-backing off of a natural geisha from Panama that I've been dialing in. Anyway, last night, I had another coffee drinker in the house, my girlfriends younger brother. This emboldened my girlfriend to try a cup of straight black coffee (she only drinks milky espresso drinks by and large).
All three of us were overwhelmed with the imposing, monumental sweetness it was delivering. And I didn't even get the roast quite right. The acidity integrates very well, bringing that cool soothing sweetness high up into the mouth where it's enveloping sweet nature could impact the cup.
On my first profile I let everything roll gentle so as to have a well developed roast, with barely any time in p1stC DEV tim. I landed with 13.5 % weight loss which would inform me that I didn't actually underdeveloped the roast, since I didn't chase a lot of post first crack time.
I know I'd have tame the acids that pair so well with all that sweetness.
Next shot at it will get a hotter charge, slightly less lag in the ramp, and a finish that hopefully results in a longer pre-first crack phase (albeit short) and then ending the roast very light. Apologies. I edited out about a handful of Ambien- induced blather and typos!