|Roaster Location:||Chia-Yi, Taiwan|
|Coffee Origin:||Odo Shakiso District, Guji Zone, southern Ethiopia|
|Est. Price:||NT $800/16 ounces|
|Review Date:||February 2017|
Delicate, deeply rich. Nougat, lemon curd, juniper, cocoa powder, dried date in aroma and cup. Sweetly tart, juicy acidity; round, satiny mouthfeel. The crisp finish consolidates around cocoa-toned date with a hint of juniper.
Southern Ethiopia coffees like this one are produced from distinctive traditional Ethiopian varieties of Arabica long grown in the region. Like virtually all southern Ethiopia coffees, this coffee is produced by villagers on small garden plots interplanted with food and other subsistence crops. This coffee was 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. This coffee tied for the second-highest rating in a cupping of coffees from roasting companies five-years-old or younger for Coffee Review‘s February 2017 tasting report. 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.
A pretty honey-processed Ethiopia cup for those who value deep sweetness animated by appealing cocoa and spice notes.
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This review originally appeared in the February, 2017 tasting report: New Roasting Companies Carry the Third-Wave Torch