Blind Assessment

Crisply sweet, fruit-forward, spice-toned. Peach, star jasmine, cocoa nib, myrrh, maple syrup in aroma and cup. Sweetly tart structure with juicy, vibrant acidity; buoyant, silky-smooth mouthfeel. The resonant finish centered around nectarine and cocoa nib, with resiny myrrh-like undertones.

Notes

Produced at La Viuda Farm entirely of the Geisha variety of Arabica, and processed by the natural method (dried in the whole fruit). Kakalove Cafe 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 subtly nuanced coffee centered around notes of stone fruit, cocoa nib, and resinous aromatic wood with a levitatingly silky mouthfeel.

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