Blind Assessment

Richly sweet-savory. Grape candy, cocoa nib, lemon verbena, gardenia, a hint of yogurt in aroma and cup. Sweet-savory structure with brisk acidity; full, creamy mouthfeel. Quiet, fruity finish with undertones of sweet herbs.

Notes

Produced entirely of the Bourbon variety of Arabica and processed using a proprietary experimental fermentation method. 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 unusual Rwanda cup. The experimental processing method may accentuate the complexity of the cup, sweetly fruit-toned yet brisk and savory.

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