|Roaster Location:||Chia-Yi, Taiwan|
|Coffee Origin:||Sidama (also Sidamo) growing region, southern Ethiopia|
|Est. Price:||NT $500/16 ounces|
|Review Date:||February 2016|
Immense, intricate, sweet. Lychee, caramelized pear, lush rose, rye whiskey and hazelnut in aroma and cup. Rich, juicy acidity; buoyant, silky mouthfeel. Lychee, cacao nib and a hint of fine musk carry the long, crisp, nuanced finish.
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 [email protected] for more information.
Who Should Drink It
Those who love powerhouse, fruit-forward natural Ethiopia coffees with elegant but explicit notes of sweet ferment.
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