Blind Assessment

Evaluated as espresso. Floral and sweetly citrusy. Lemon tart, wisteria, cocoa nib, sandalwood, nectarine in aroma and small cup. Richly syrupy mouthfeel; harmonious, floral-toned finish. In cappuccino format, citrus, floral and chocolate notes meet in the middle.

Notes

Produced by Angel Arturo Paz of Finca San Vicente, entirely of the Geisha variety of Arabica, and processed by the honey method, in which some of the fruit flesh is left on the beans during the drying process. 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 perfect storm of meticulous processing and deft roasting delivers this enticingly complex, layered, ultimately restrained (meaning not overwrought) Honduras espresso.

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