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Info Details
Country USA   
Type Dark   (65%)
Strain Amazon   
Source Peru   
Flavor Spices & Herbs   
Style Industrial      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Survival ration to slip in the backpack while shooting for the Temple of the Sun show more »
Appearance   4.8 / 5
Color: roasted quite brown & Temper darkens it a shade w/ maroon tint
Surface: among Guittard’s best, marred only by minor pinholes
Temper: well-polished / good crystallization
Snap: crusted edge
Aroma   8.7 / 10
maca-force fermentation-pile right up the nose... incl a mash-bazaar of vanilla: wild rift twixt dank sours (yellow plum/banana/mango cut by huge sweet-spot chicle) & dried herbals (una de gato, maca, peach palm) + burnt cocoa underbelly (presaged in the Color) & creeping vines climbing all over green walnut hulls -> vents wax, rubber, tar, & ashlar, then circulates kiwano (cuke melon)
Mouthfeel   12.7 / 15
Texture: mid-weight; lecithin round
Melt: minimal surface tension until stringent finish
Flavor   34.2 / 50
dangerously close to dead & dreamless: charred cocoa opposite raw cacáo -> vanilla mini-van crashed into cookie dough -> cocona -> avocado -> leguminous vines x dried lucuma (roots, tubers, et. al.) -> ambient bitter herb (cat’s claw) scratching around moss & mushrooms -> green banana peel -> maca & orchid; an aft-sensation of peanuts
Quality   12.9 / 20
No real pop or sizzle, & generally flat real estate without any climb to it; a lack of depth to be expected for what's pretty much couverture. Every marker fogged up by gobs of mascary make-up (particularly vanilla; sugar & lecithin too) thick as war-paint in trying to smooth over the faction. Plus, an indiscriminate conche... &, perhaps for good reason, because underneath lies some warrior-strength tones & tannins ready to rip tongues out.

Add-in an oven-roast that darkens this beyond its semisweet class, leaving a muddied-up / muddle-some bar.

  

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