Blind Assessment

Evaluated as espresso. Deeply rich, roast-rounded, floral-toned. Cocoa nib gardenia, marjoram, clove, black cherry in aroma and small cup. Very viscous, syrupy mouthfeel; long, flavor-laden finish. In three parts milk, integrated, coherent, balanced.

Notes

Produced by smallholding farmers and processed by the traditional washed method (fruit skin and flesh are removed from the beans before they are dried). 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 heady, wildly complex, deftly roasted Kenya espresso with rich, spice-toned florals, sweet herb notes and restrained but ever-present cocoa notes, all carried by distinct black cherry — a perfect 10 in the straight shot.

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