Blind Assessment: Evaluated as espresso. Graceful, complex, balanced. Pomegranate, dark chocolate, jasmine, pink peppercorn, fresh-cut cedar in aroma and small cup. Plush, satiny mouthfeel; crisp, spiced-toned, chocolaty finish. In three parts milk, notes of dark chocolate and deep jasmine resonate, with pleasing undertones of aromatic wood.

Notes: This exceptional coffee was selected as the No. 25 coffee on Coffee Review’s list of the Top 30 Coffees of 2019. Produced at Cerro Las Ranas farm from trees of the Bourbon variety of Arabica. Processed by the honey method, which means that the outer skin is removed as it is in the wet or “washed” process, but at least some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin. 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.

The Bottom Line: A deeply sweet, chocolaty and spice-toned El Salvador, adeptly roasted for espresso.