by Adi
Info Details
Country Fiji   
Type Dark   (72%)
Strain Blend   
Source Fiji   (Vanua Levu; Savusavu)
Flavor Earthen   
Style Old School      
Bula translates to ‘hello’ in the local Fijian dialect. As with ‘aloha’ & ‘mahalo’ on another Pacific island - Hawai’i – bula is a philosophy; a way of life; marking island time in its own time-zone... languid; living to the rhythms of our spinning planet because Fiji lies on the 180th Meridian where the dawning of each new day occurs on Earth.

Dawn -- the very same hour the Mexìcâ would end their all-night raves before Columbus & Cortés showed up on the other side of the world... show more »
Appearance   3.4 / 5
Color: dark biege
Surface: warp & bend to an otherwise clean mold; vigorous swirling on back
Temper: flat
Snap: tight, sharp & thin
Aroma   7.8 / 10
dried quag: peanut butter & pistachio paste smeared on wood & cocoa husks -> topped by soursop jelly -> ultimately lifts out papaya growing on caramelized-coral
Mouthfeel   9.9 / 15
Texture: tough & dry despite high cacáo butter content
Melt: sand & shattered glass
Flavor   43.7 / 50
gently rises up papaya-cocoa -> light dappled spices (ginger / pine pivot to sassafras & cinnamon) -> darkens on molasses -> fig -> coral & ocean bitumen scrap up against each other igniting some embittered granite sparks -> flirts w/ mocha but instead delivers chocolate-plated sandalwood -> mildly astringent bignay on the dissolve
Quality   15.7 / 20
Very gradual, almost imperceptible, transitions. Core choc flavor slowly drains of stamina in the mid-section. Since this is a bean of rather fragile-flavor genetics anyways, it’s a curious choice that Adi would favor cacáo butter to such a degree (CBS - Cocoa mass / Butter / Sugar ratio - ~3:5:3), compelling the use of brown sugar with its resident molasses to pick up the slack to add some flavor back. The butter hardly improves the Texture -- or check that, it makes the Texture 'hardly' -- a victim of tropical climes & poor storage conditions on the ground in Fiji as much as substandard processing.

Once past the mouthfeel, however, this becomes the most accessible & readily identifiable bar yet in the Adi portfolio.

ING: cocoa mass, cacáo butter, brown sugar

Reviewed Summer 2010


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