Blind Assessment

Sweetly tart, slightly umami. Tamarind, candycap mushroom, raw cacao, watermelon candy, myrrh in aroma and cup. Sparkling acidity; full, very satiny mouthfeel. Exceptionally long, layered, rich and engaging finish.

Notes

Produced by John Vergara of Finca Las Flores, entirely of the Sidra variety of Arabica, and processed by the thermal shock anaerobic method with the addition of wine yeasts to the fermentation. The thermal shock process involves first sanitizing the coffee fruit with ozone, then fermenting the whole cherries twice, giving them a “thermal shock” using hot and cold rinses to help them 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 kahiyuho@gmail.com for more information.

Bottom Line

A uniquely composed, sweet-tart, experimentally processed Colombia with an intriguing umami detour.

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