This is a dark roast with a smokey profile. Some of the flavor profile above may be overwhelmed by the roasting flavors. Sweet Maria's says about this roast level that, “certain origin qualities might be best expressed when the roast flavors are actually greater. Many Sumatra coffees fall in to this category. Full City roasts have a much more uniform dark brown color and have a smooth surface from the browning and bean expansion that occurs as the coffee is on the brink of second crack.”
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).