Blind Assessment: Richly sweet, deeply savory. Fig, dark chocolate, magnolia, cashew butter, a hint of grappa barrel in aroma and cup. Sweet-toned structure with juicy acidity; full, syrupy-smooth mouthfeel. The finish centers around notes of dark chocolate and cashew butter with undertones of dried fig.

Notes: Produced by Henrique Dias Cambraia of Fazenda Samambaia entirely of the Arara variety of Arabica, and processed by an experimental method in which the coffee was fermented in the whole fruit in open barrels for four days using yeasts naturally occurring at the farm, then dried on raised beds. 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 plush, sweet-toned, experimentally processed natural Brazil cup with a pleasing suggestion of grappa-like spirits.