|Roaster Location:||Chia-Yi, Taiwan|
|Coffee Origin:||Sidamo (also Sidama) growing region, south-central Ethiopia|
|Est. Price:||NT $600/16 ounces|
|Review Date:||February 2018|
|Acidity /Structure :||9|
Blind Assessment: Delicate but richly intricate. Cocoa, almond paste, lemon verbena, hints of lily and grappa-like spirits in aroma and cup. Savory-sweet and brisk, though juicy in structure. Very lightly syrupy in mouthfeel. The finish is deeply savory-sweet and crisply flavor-saturated.
Notes: 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” version, 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.
The Bottom Line : An unusual and engaging natural-processed Ethiopia: crisp, sweet-savory, complex and original in its cocoa, lemon-herb and grappa-toned aromatics.