Blind Assessment

Elegantly berry-toned, dessert-like. Mulberry, candycap mushroom amber, apricot nectar, dark chocolate in aroma and cup. Brightly sweet-savory acidity; plush, syrupy-smooth mouthfeel. Harmonious, integrated, flavor-saturated finish.

Notes

Produced by Wilton Benitez, entirely of the Orange Geisha variety of Arabica, and processed by the double-anaerobic thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with a strain of Lactobacillus for 24 hours. After fermentation, the beans are given a “thermal shock” using hot and cold rinses to help the beans absorb the fermentation metabolites and halt any further fermentation. 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 complex, richly sweet, deeply savory double-anaerobic Colombia with riveting berry and stone fruit notes alongside umami impulses.

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