Blind Assessment

Evaluated as espresso. Richly roast-toned; floral and chocolaty. Gently scorched cedar, baker’s chocolate, narcissus-like flowers, mango, spearmint in aroma and small cup. Satiny mouthfeel; chocolate and spicy roast notes carry in a dry but lasting finish. The crisp chocolate dominates in three parts milk, with continuing hints of flowers and mango-like fruit.

Notes

Southern Ethiopia coffees like this one are largely produced from distinctive indigenous Ethiopian varieties of Arabica long grown in the region. This is a wet-processed or “washed” coffee, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. 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.

Bottom Line

A fine darker-roasted espresso; the aromatic roast notes are saturated with Ethiopia chocolate and flowers. Especially attractive in the milk shot.

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