Blind Assessment

Jammy, chocolaty. Milk chocolate, blackberry jam, violet, thyme, oak in aroma and cup. Briskly sweet acidity; plush, syrupy mouthfeel. Chocolaty, fruity finish into the long.

Notes

Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Red Bourbon variety of Arabica, and processed by the washed anaerobic method, in which in which, after skin and pulp removal, fermentation takes place in a hermetically sealed vessel before the beans are de-pulped and dried. Decaffeinated in Colombia using ethyl acetate, a solvent derived from sugar cane. Kakalove Café is a nano-roaster located in the small city of Chia-Yi in Taiwan that strives to procure and roast the finest quality coffee. Visit www.kakalovecafe.com.tw or email [email protected] for more information.

Bottom Line

We couldn’t tell this was decaf in a blind cupping — it’s chocolaty, syrupy, deep-toned and rich.

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