Blind Assessment

Explosively aromatic and intensely layered, with notes of raspberry compote, passionfruit, dark chocolate, lilac and blood orange. The structure is vibrant but polished, with winey, tropical acidity and a plush, syrupy body. Fermentation-driven fruit tones are dramatic yet disciplined, supported by floral high notes and a deeply integrated sweetness that persists into a long, resonant finish.

Notes

Produced by Martha Zuniga of Finca El Triunfo, entirely of the Pink Bourbon variety of Arabica, and processed by the anaerobic washed method (in which the fermentation step occurs in a hermetically sealed vessel before the beans are washed and dried); this coffee underwent anaerobic fermentation at three steps: in the whole cherry, after depulping, and after washing. Imported by Villa Clara Cafe. 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 dazzlingly successful expression of contemporary anaerobic processing, marrying the flamboyant fruit of triple fermentation with exceptional balance, transparency, and varietal elegance.

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