Washed the filter, warmed the mug and prepared hot water. Water temperature was 96.2ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.
The coffee grounds had a distinct aroma of indian spices.
When wet, the spice was joined by a chocolately aroma with hints of grape.
I pegged this as a light roast. The flavour brought me back to a restaurant called 西北 and a warming mug of toasted buckwheet tea.