Blind Assessment

Fruit-saturated. Mulberry, lime, lychee, black sage, salted caramel in aroma and cup. Richly sweet-tart acidity; satiny-smooth mouthfeel. Crisply sweet-tart finish centered around notes of mulberry and salted caramel.

Notes

Produced by Carlos Montero, entirely of the Catuai variety of Arabica, and processed by the washed method (fruit skin and pulp removed before drying) and fermented with coffee must. 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 Costa Rica coffee co-fermented with coffee mosto (skins and pulp), richly fruit-toned and complex.

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