|NT $500/8 ounces
Crisp, richly sweet-toned. Tamarind, hazelnut, maple syrup, pink peppercorn, narcissus-like flowers in aroma and cup. Sweetly tart structure with gentle acidity; plush, syrupy mouthfeel. The finish consolidates to notes of tamarind, hazelnut and pink peppercorn.
This coffee tied for the third-highest rating in a cupping of coffees from big-bean varieties for Coffee Review’s November 2018 tasting report. Produced by Jose Antonio Cruz of La Huella farm entirely of the Yellow Pacamara variety of Arabica. The Pacamara is a big-beaned hybrid of the Bourbon-related Pacas and the huge-beaned Maragogipe, itself a mutant of the ancient Typica variety. Processed by the honey method, which means that the outer skin is removed as it is in the wet or “washed” process, but at least some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin. 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.
A clean, honey-processed Pacamara cup, gently bright, in which tart fruit and sweet spice notes predominate.
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This review originally appeared in the November, 2018 tasting report: "Big-Bean" Coffee Varieties: Novelty, Scarcity, and Atypical Sensory Pleasures