Blind Assessment

Rich-toned, balanced, deeply sweet. Apricot, dark chocolate, hazelnut, citrusy lantana flowers, cinnamon in aroma and cup. Crisply sweet in structure with lively acidity; lightly syrupy mouthfeel. Notes of sweet-tart stone fruit carry into the long finish, supported by dark chocolate and a hint of cinnamon-like spice.

Notes

This coffee tied for the fourth-highest rating in a cupping of coffees from the Great Lakes region of Africa for Coffee Review’s June 2018 tasting report. Produced by Ben and Christy Carlson of Long Miles Coffee Project in Burundi, and processed by the red honey method. With all honey processing methods, some sweet pulp or fruit flesh (“honey”) is allowed to adhere to the beans during drying. In the red honey variation, all or almost all of the pulp is allowed to dry on the beans, rather than only a portion of it, as would be the case with yellow honey. Benefiting from ideal growing conditions and large plantings of local strains of the heirloom Bourbon variety of Arabica, Burundi has recently emerged as a premier Africa fine coffee origin. 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 pleasingly rich Burundi, processed by the atypical red honey method. Sweetly fruit-forward yet elegantly clean.

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