|Roaster Location:||Chia-Yi, Taiwan|
|Coffee Origin:||Matagalpa growing region, Nicaragua|
|Est. Price:||NT $440/8 ounces|
|Review Date:||October 2017|
Delicately sweet-tart, floral-toned. Strawberry, lavender, cashew, cedar, baker’s chocolate in aroma and cup. Lush and bittersweet in structure, animated by a vibrant, satiny-smooth acidity. The finish evokes fruit and spicy florals in the short, quieting to chocolate and nut butter in the long.
This coffee tied for the second-highest rating in a tasting of 55 Nicaragua coffees for Coffee Review‘s October 2017 tasting report. Produced by Victor Manuel Robelo Rodriguez entirely from trees of the Yellow Catuai variety of Arabica processed by the dry or "natural" method, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or "washed" coffees. 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.
An impressive dried-in-the-fruit or “natural”-processed coffee, a tour-de-force of rich fruit, spicy floral, and sweet herb notes.
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This review originally appeared in the October, 2017 tasting report: The New Nicaragua: Direct Trade Coffees Rule