For this roast, we took campfire blend and threw it in the bonfire, all the way up to 450 degrees. That roast is what Sweet Maria's named Full City+. For this type of roast, Sweet Maria's says A coffee that’s been roasted just up to the first few snaps of second crack are heard and then terminated, roughly around 445-450 degrees F. The main cue that distinguishes the difference between the Full City and Full City+ is audible, not visual. This is a term Sweet Maria’s basically invented, and while used in the trade a bit, it has its context in our communications with home roasters more than anything. At this level roast flavors begin to dominate, which tones down certain origin characteristics and creates a harmony between the two. This is an ideal roast level for single origin espresso." 
 
For the Brazil Dry Process Fazenda Santa Ines, Sweet Maria says they find, "Notes of caramel and unrefined sugars build out a sweet base flavor that echos in the finish, with accents of Sencha tea, woody cinnamon sticks, and a subtle dimension of fruit...[and] rustic fruit accents, it's body and bittersweetness that are most memorable. Classic Brazil nuttiness, cocoa roast flavors, molasses."("Brazil Dry Process Fazenda Santa Ines" Sweetmarias.com).
 
For the Rwandan, Sweet Maria's states, "Notes of caramel and unrefined sugars build out a sweet base flavor that echos in the finish, with accents of Sencha tea, woody cinnamon sticks, and a subtle dimension of fruit" ("Rwanda Rubavu Rwinyoni." Sweetmarias.com).