Blind Assessment

Fruit-driven, subtly lactic. Grape jelly, pineapple kefir, dark chocolate, amber, salted caramel in aroma and cup. Tangy acidity; creamy-smooth mouthfeel. The lactic-leaning finish gets ballast from dark chocolate notes.

Notes

Produced at Finca Los Nogales, entirely of the Yellow Bourbon variety of Arabica, and processed by the washed anaerobic method, in which the fermentation step occurs in a hermetically sealed vessel before the beans are washed and dried.  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

A uniquely composed anaerobic washed cup with rich chocolate and salted caramel notes juxtaposed with a sweet-tart lactic tang that is remarkably integrated.

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