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Info Details
Country France   
Type Semi-Dark   (borderline Dark; 71%)
Strain Hybrid   (fair Criollo)
Source Papua New Guinea   
Flavor Fruits & Flowers   (then Earthen)
Style Classic      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Chocolate swagger with some thoroughbred horsepower
Appearance   4.8 / 5
Color: dark brown / pumpkin tint
Surface: porcelain smooth
Temper: soft matte shimmer
Snap: soft taut tone; clean edge
Aroma   7.6 / 10
mildly punctuating; Richart’s signature caramel-choc surrounded in yam + lead pencil shavings & paper wood cuts, leather, rubber, & petrol (mechanical drying)
Mouthfeel   12.7 / 15
Texture: light framework
Melt: hydro
Flavor   44.6 / 50
beautifully serene bahri dates & royal black mulberries interscoping chocolate for days -> momentarily interrupted by ash flint on taro chip -> cocoa -> cardamom -> wetland bogs (grass, moss, fertilizer) -> brazil nut -> leaves traces of smoked oak
Quality   17.9 / 20
Good make. Richart back on its game. Its roasting preferences - generally a bottom segment of the high-end - match the origin’s own smoked-flavors (generated thru mechanically-fired/ forced-drying techniques, though more closed & cleaner than in past years) to call up those brown fruits & robusto caramelized tones (also attributable in part to added sugar), all within a rather confined spectrum. The metrics & parameters well-measured to keep pulling flavor inward toward greater chocolate density within a contrastive light texture, while mercifully staying clear of the swamp that the aroma portends.

Source cacáo whose behavioral action in this bar re-affirms PNG’s status as a scion of some Criollo remnants. A Marker.

  

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