Blind Assessment

Deeply rich, chocolaty and fruit-toned. Raspberry tart, chocolate fudge, grappa barrel, gardenia, molasses in aroma and cup. Vibrantly sweet-tart structure with juicy, fruit-forward acidity; creamy-smooth mouthfeel. The finish consolidates to suggestions of dried raspberry, chocolate fudge and grappa barrel.

Notes

Processed by the black honey method, in which the skins are removed from the fruit but virtually all of the fruit flesh or mucilage is allowed to dry on the beans, often resulting in a deep, pungent profile. 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 pungent, deep-toned Costa Rica cup processed by the black honey method. Juicy-bright acidity and lush, viscous mouthfeel.

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