Blind Assessment: Delicately and sweetly pungent. Ripe orange, narcissus-like flowers, roasted cacao nib, roasted pecan in aroma and cup. Gentle but vibrant acidity; lightly syrupy, lively mouthfeel. Flavor consolidates in a rather short finish.

Notes: Produced from trees of the Villa Sarchi variety of Arabica, a selection of Bourbon, and processed by the red honey method, meaning the beans were dried with more than 50% of the fruit flesh still adhering to the beans. Fourth-generation coffee farmer Juan Ramon Alvarado produced this coffee on his La Nena farm and processed it at his Brumas del Zurqui micro-mill. Kakalove Café is a nano-roaster located 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.

Who Should Drink It : An attractive coffee for those who prefer naturally sweet coffees with quiet acidity but gently lively aromatics.