If you know that you like "coconut" coffees, you are in the right place. If you're not looking for this taste, or you don't know about it, I would rather not recommend it. Ever since my first taste of Beansmiths's COCADA last year, I've been in love with "coconut" coffees.
Upon first opening and sniffing, this coffee instantly reminded me of something. Yes, I already had "her" last year, it's Rafael Vinhal from Brazil, last year Beansmith's had a lot from Mr. Farmer as COCADA with a slightly different description (coconut, cinnamon, wild strawberries VS this year coconut, milk chocolate, etc.).
When done right, it's not bitter, it's coconutty, sweet, reminiscent of a bounty bar. But unfortunately there is no additional bonus acidity.
Really light roast. We used it cautiously with 93° and rather medium coarse grinding, it tasted unsatisfactory. At 96° and quite finely ground, it creates a miracle in a cup.
I disagree with the first commenter. Yes, the beans are small and peaberries, with the occasional lighter "quakers", which I also see in other coffees, e.g. Ethiopia by Coffee Collective which I have now. I don't have broken grains any less, and the visual of the grains doesn't have to affect the taste to an extreme. Even "nasty" looking grains can taste fantastic.
You probably don't like it. It's a very specific coffee/flavor profile.
It's not DAK's Coco Bongo, but it's good too. It's not overwhelming with lots of flavor, but it's consistently pleasantly coconutty/bounty.
If you want to drink it straight and it is very fresh, unfortunately you will not enjoy it as much. You have to let it sit for 2-3 weeks.
I would have liked some extra acidity, unfortunately I didn't find that pineapple there.
With the wrong recipe, it is rather bitter, dense/earthy in a bad way.