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Info Details
Country Ecuador   
Type Brut   (100%)
Strain Hybrid   (faint Nacional)
Source Ecuador   
Flavor Naked   (stripped down naked to the blood & guts)
Style Old School      (neo-primitive)
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
A raw bar freighted with a lot of beef muscle & involuntary winces, as core chocolate flavor just hangs back, like a lazy shadow-screen of trees in a Winslow Homer painting.
Appearance   4.6 / 5
Color: purple, orange, & brown
Surface: overall well-set; marred by minor imperfections (airholes / uneven temper)
Temper: thin topcoat shine & rather absorbent
Snap: withering
Aroma   4.8 / 10
Rick James' funk in his trunk, pushes out gaseous cheese-wang over composting fertilizer -> prosciutto on a cork-board wood-chip grille becomes dominant; that same roadside tar picked-up in Pacari's sugared 70% Raw shows in the under-card
Mouthfeel   13.2 / 15
Texture: well-finessed; thick, dense paste
Melt: good dispersion; smooth but possessed by astringent grip
Flavor   42.6 / 50
slips on bluestone from the jump street -> beef hemoglobin serves up filet de cocoa mignon for a little animal wrangling -> white laurel -> smothered blackberry choking on its life runs into a crushing bitter to produce a heavily-aged squished-fruit wine moment -> pecan in its wake develops to peanut -> dieback to butchered beef -> rodent ratatouille for pitbulls & rottweilers -> austere green at the back (astringent chlorophyll); Arriba orange the post-script & the only micro-morsel of chocolate
Quality   18.3 / 20
For radical palates. Portentious start, especially that aroma where the speculum & the enema within detects a fecal garland, then rights itself & tastes better than it sounds. None of the sweet-spot hedonics found in Paracri's other raw bar which ounce-for-ounce is more appealing/approachable yet this is superior all-in-all for what it is: a tolerable 100%, doubly so considering its rawness, thanks to controlled bitterness from good genetic stock & a good conche at work (relatively long/strong by Pacari standards, probably of hi-shear, indicated by fine micron level in the texture, driving off unfortunately almost all the volatiles to the point of approaching gummy mouthfeel - expected at this percentage - though to this extent yet another sign of deep conche). Acidity appears in passing for just the briefest contrast, leaving the profile craving for more.

Only trouble is... the same that plagues virtually every raw production: where's the chocolate?

ING: cacáo mass

  

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