Blind Assessment

Delicate, complex, multi-layered. Cocoa nib, orange blossom oil, hop flowers, tangerine, cedar in aroma and cup. Richly sweet-tart structure with citrusy acidity; full, syrupy-smooth mouthfeel. The floral-toned, citrusy finish is supported by cocoa nib and cedar notes.

Notes

Produced by small-holding farmers largely from trees of indigenous landrace varieties of Arabica long grown in the region, and processed by the honey method (skins are removed but at least some of the sticky fruit flesh is allowed to dry on the beans). 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

An intricately, almost mysteriously nuanced coffee with bittersweet citrus and florals in front and ballast from crisp cocoa nib and rich aromatic wood.

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