|Roaster Location:||Tainan City, Taiwan|
|Coffee Origin:||Kenya; Ethiopia.|
|Est. Price:||NT $460/8 ounces|
|Review Date:||February 2014|
Blind Assessment: Lyric, delicate, yet deep. Apricot, roasted cacao nib, rich flowers (freesia?), almond butter in aroma and cup. Softly brisk acidity; light but very silky mouthfeel. Flavor consolidates in a rich, resonant finish.
Notes: This blend combines a washed or wet-processed Kenya coffee with two Ethiopia coffees, one a washed and one a dried-in-the-fruit “natural.” Bacca Café is a Taiwanese family-owned small café that roasts its own coffee and bakes its own pastries with sustained respect for the quality and provenance of green coffees and bakery ingredients. Call +886-6-580-6009 for more information.
Who Should Drink It: A tribute to the blender’s art: delicately refined structure supports a quietly distinctive, layered complexity.
This review originally appeared in the February, 2014 tasting report: State of the Blend 2014