Kakalove Cafe

Ethiopia Natural Guji Kayon Mountain

Location: Chia-Yi, Taiwan

Origin: Odo Shakiso District, Guji Zone, southern Ethiopia

Roast: Medium-Light

Est. Price: NT $600/16 ounces

Review Date: June 2017

Agtron: 56/76

Aroma: 9

Acidity: 8

Body: 9

Flavor: 9

Aftertaste: 8

Blind Assessment:

High-toned, delicately sweet. Jasmine, blackberry, roasted cacao nib, almond butter, maple syrup in aroma and cup. Brightly tart acidity; buoyant, syrupy mouthfeel. The crisp, delicate finish consolidates to almond and cocoa notes in the short, lifted by the reemergence of sweetly tart berry tones in the long.


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 is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. 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 kahiyuho@gmail.com for more information.

The Bottom Line: An intense, delicately rich dried-in-the-fruit, natural-processed Ethiopia cup, with an invitingly sweet-tart structure.

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