Blind Assessment

Bright, richly floral. White peach, bergamot, honey, jasmine and cocoa nib in aroma and cup. Lively, finely etched acidity; silky, buoyant body. The finish is long and perfumed, echoing jasmine and sweet stone fruit.

Notes

Produced by Tamiru Tadese and Messi Berhanu of Doora Coffee, from trees of local landrace varieties of Arabica, and processed by the honey method, in which some of the fruit flesh is left on the beans during the drying process. Imported by Pebble Coffee. 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.

Bottom Line

A beautifully composed honey-processed Sidamo that balances floral lift and citrus clarity with gentle cocoa depth.

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