Blind Assessment

Evaluated as espresso. Crisp, sweetly spice-toned. Pomegranate, cedar, dark chocolate, magnolia, a hint of cumin in aroma and small cup. Crisp, satiny mouthfeel; tart-leaning, richly drying finish. Tart flavors stand up to three parts milk, in which dark chocolate and magnolia are also amplified.

Notes

This coffee tied for the highest rating in a tasting of “classic” espresso blends from Taiwanese roasters for Coffee Review’s June 2019 report. This is a blend of coffees from two different growing regions of Kenya, Kiambu and Nyeri. DoDo Kaffa is a nano-roaster of specialty coffee based in Taipei City, Taiwan since 2009. For more information, visit https://www.facebook.com/dodokaffa/.

Bottom Line

A Kenya espresso blend, through and through, with the hallmark brightness and savory edge associated with this origin’s classically sweet-tart structure.

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