Blind Assessment:

Evaluated as espresso. High-toned, richly sweet. Narcissus, dark chocolate, dried apricot, roasted hazelnut, pink grapefruit zest in aroma and small cup. Crisp, lively mouthfeel; resonant finish that consolidates to pink grapefruit zest and narcissus. In cappuccino-scaled milk, dark chocolate blooms in harmony with deep florals and hints of dried stone fruit.

Notes:

An espresso blend comprised of coffees from Ethiopia, Kenya, Colombia, Nicaragua and Sumatra. 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: A sophisticated espresso blend, rich and chocolaty, with notes of elegant flowers and deeply sweet dried fruit.