In the Swiss gold filter and depending how I roasted:
On the nose; Strong vanilla and a bit a of cantaloupe/floral rose/apple/red grape smell. Very big and round.
On the tongue; Sharp hard acid - (like granny smith apple/lemon) - on the sides of the tongue progresses to the back. A nice acid though. Slight peanut taste. Sweet.
Vanilla/red grape/apple/rhubarb remained as the coffee cooled.