Blind Assessment

Crisp, sweetly tart. Concord grape, baker’s chocolate, cedar, musk, magnolia in aroma and cup. Balanced, sweet-tart in structure with juicy acidity; full, satiny mouthfeel. The resonant finish leads with fruit and floral tones, rounding to baker’s chocolate in the long.

Notes

Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also spelled Geisha). With its elegantly elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha variety continues to distinguish itself as one of the world’s most unique coffees. This is in extremely refined presentation of the Gesha variety developed by boutique exporter/importer Ninety Plus Coffee. Processed by the honey method, which means that the outer skin of the coffee fruit 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 kahiyuho@gmail.com for more information.

Bottom Line

An elegant, crisply sweet honey-processed Gesha cup with a throughline of pleasingly tart fruit notes enveloped in chocolate.

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