Blind Assessment

Evaluated as espresso. Delicate, layered, richly complex. Chocolate fudge, narcissus, pink grapefruit, date, oak forest in aroma and small cup. Vibrant, silky-smooth mouthfeel; crisp, chocolaty finish with undertones of pink grapefruit. In cappuccino format, dark chocolate and narcissus notes vie for attention.

Notes

Produced by Sergio Acajabon of Finca El General, from trees of the Bourbon and Caturra 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 Kakalove Cafe via direct trade. 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 remarkably composed honey-process espresso that balances chocolate richness, floral nuance and citrus sparkle with equal grace as a straight shot or in cappuccino format.

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