Blind Assessment: Subtly and sweetly rich, deeply savory. Boysenberry, cocoa nib, fine musk, honeysuckle, oak in aroma and cup. Sweet-savory structure with juicy acidity; crisp, syrupy mouthfeel. The finish resonates with layers of perfumy florals.

Notes: Southern Ethiopia coffees like this one are largely produced from distinctive indigenous Ethiopian varieties of Arabica long grown in the region. Processed by the wet or washed method (fruit skin and pulp are removed before drying). 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.

The Bottom Line: A headily perfumed cup grounded by cocoa nib. Paradoxically both high-toned and exhilarating while paradoxically deep and brooding.

Click here for more information about coffees from Ethiopia.