These are incredible beans. Like others I've had to open my burrs massively to hit the roaster's reccomended espresso ratio.
Along my journey of discovery with these I have found all the shots taste great, even the 50 second ones. But now I think temperature is key to unlocking the best flavours. When I dropped a single degree to 92 I entered god shot territory.
My best so far is 18g into 37g in 29 seconds.
To me they taste very much like an Ethiopian natural. Trouble is I have a nagging feeling they are not. The beans look very small there could be a clue there
The way the beans grind and apparent solublity may suggest a lowish altitude. It's above my pay grade to understand intricacies of altitudes and bean variaties though.
In the cup I'm experiencing a full bodied funky bomb. Gentle acidity and then a very full bodied explosion of fruit and funk. Definitely agree with the lavender/Parma violet suggestions but getting strawberry and maybe a hint of blueberry before a sweet finish. Aftertaste lingers for ages.
I'm going to leave my guess for now. Tastes of Ethiopia but I have a random nagging feeling this could be an imitator from Central America.