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Recolta Café

by Weiss
Info Details
Country France   
Type Flavored   (Coffee; Semi-Dark 55%)
Strain
Source
Flavor Earthen   
Style Mainstream      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Feeling bedraggled? Take this buzz-switch & listen to Iggy Pop’s “Lust for Life” at max volume (or around 11 on a Marshall stack). It ain't quite "if anyone tries to take this from me, I'll devour it all". Then again, it could be safer than being addicted to heroin.
Appearance   4.6 / 5
Color: rich titian brown
Surface: as usual for Weiss, practically perfect
Temper: semi-flat yet more animated than others in the portfolio
Snap: bring the earplugs: sharp & pointed; good cleavage too
Aroma   7.8 / 10
major-metro / full-city French roast... on the coffee beans: oily, black, & heavy; nary an air molecule for chocolate
Mouthfeel   9.3 / 15
Texture: keeps the powder dry
Melt: quietly soft gum
Flavor   27.1 / 50
jolting coffee bang 'n tang... & 12 tsps of sugar w/ that, please -> chocolate never appears, just a muzzy contributor to mocha at the finish
Quality   7.4 / 20
Unbalanced. Not a recolt (French for ‘harvest’) but a revolt which means the same in any language. 4% café just murders it; mono-dimensional architecture, way overbearing for cacáo’s intense but fragile nature. Even vanilla gets squelched for the most part. At these blaring levels, what’s the point? Order a cup of coffee instead & pour in as much Dominos sugar as you please to dissolve teeth.

Demonstrates poor judgment & a lack of understanding that cuts agains the grain of Weiss’ bar works – excruciatingly exquisite profiles of soft contours & super subtle notches – in some ways representing definitional French chocolate... if the category were bonbons. (For bar-smiths, that honor would probably be bestowed upon Cluizel who possesses those attributes but with greater chocolate presence.) This simply backfires thru overkill.

ING: sugar, cocoa mass, cacáo butter, coffee (4%), vanilla

Reviewed 8/14/09

  

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