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Fiji 91%

by Cravve
Info Details
Country Australia   
Type Brut   (91%; Batch #a 3010)
Strain Amelonado   
Source Fiji   
Flavor Earthen   
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Cravve's boldness knows no bounds.

Following the pattern set with its Vanuatu releases -- first at 64%, then re-upped to 83% -- Cravve casts caution to the wind with ever more abandon in reconfiguring Fiji from a meager 55% weakling to this muscular 91%.

Kids, that's tantamount to flying immediately after crawling without any baby steps, let alone walking & running, in between because it intuitively understands that forging ahead creates more stability than either sitting or just standing there.

Bravo.
Appearance   4.1 / 5
Color: pewter purple
Surface: weathered
Temper: rugged matte
Snap: high & dry
Aroma   7.9 / 10
initially a blank slate
wait…
balsamic bar-b-q-sauce turns to ale (the latter a tell-tale Fijian tag)
lite-root beer
wha' w'all got here?
Mouthfeel   11.4 / 15
Texture: brittle
Melt: frags into micro-fat chips
Flavor   43.1 / 50
nice overlap with the Aromatics, especially overhanging root beer which soaks this island's soil now found potted into this bar -> breadfruit 'n butter erode the ground bitterness (incompletely) so reminiscent of the so-called "cannibals tomato", leaving behind some root tubers -> ginger -> caustic finish to galvanize a dry eucalyptus
Quality   15.3 / 20
Cravve backs off some -- medium roast / 2-day conche when this seed type could use just a little more of each. Given the rather simple nature of this cocoa -- doubly so since the seeds were washed, robbing the profile of many flavor precursors settling in the Nib -- it probably feared that any more treatment would rub out what little flavor offsets remain. The inordinate percentage, however, offers some extra headroom / leeway for just that.

Nonetheless, quite respectable for the 90% Class & another demo that Cravve continues to gradually up its game… substantially.

INGREDIENTS: cocoa mass, sugar, cocoa butter

Reviewed May 12, 2014

  

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