Info Details
Country USA   
Type Nibs   
Strain Amazon   
Source Indonesia   (Bali)
Flavor Crossover   
Style Neo-Modern      
Panda bears live on a strict bamboo diet. Nibs like these might (initially) fool them.

No wonder Amano’s Jembrana bars are fine-sublime.

These unsculpted gems (nibs, that is) must be cracked from some happy beans. They're too good (at least earlier on) to talk while consuming - not that anyone will be able to anyways with nibs trapped between teeth, under the tongue, stuck in the throat... before it takes the suicidal death-march (as most Nibs do) known locally in Bali as puputan.

Resistance is then required to the bitter end because these nibs never surrender.
Appearance   4.5 / 5
Color: generally light, almost Milk Choc brown
Surface: mostly small-to-medium fragments
Temper: semi-frosted
Snap: n/a
Aroma   8.3 / 10
similar banana uptake as Amano's Accra Nibs - hardly surprising since both share a fair amount of genetic lineage: pulverized bamboo wood chips mixed w/ cocoa dust swirling around banana / mangosteen -> kerosene lights up a little peat-manure
Mouthfeel   11.2 / 15
Texture: work zone ahead: some dirt & grit along w/ nibs (Winnowing issues)
Melt: good fat content & body
Flavor   42.6 / 50
enters a very light break (bael + pedalai = peach-breadfruit toast) -> banana -> cocoa-bamboo shoots -> figs -> brazil nut -> pots down into wild mushrooms & soiled greens (akebia, gale leaf, & watercress) bring acidity along with bittering qualities... forward momentum stalls like this -> scatches against a green walnut then bumps up green coffee bean -> background bitter comes fore, strong & dirty (mugwort) -> datura & medicinal fingerroot -> mite cocoa in the deep shaft along w/ trace citrus
Quality   17.4 / 20
Very much the parent to Amano’s 70% Jembrana bar which also starts spectacularly kind, then the same DNA grounds down into subsoil elements. (Tip: chewing hard & fast may conche some of the bitterness out.)

A clear window nonetheless onto the genetics of this type from Bali & its flavor potential (especially those early aromatics that provide ebullient flavor tags) once it's fully developed by chocolate processing.

Amano renders a relatively light-handed touch in their vintage ball roaster to spare those delicate notes upfront that, conversely, also preserves the harsh ones at the back (further aggravated by imperfect Winnowing).

A mixed bag of beans, so to speak.

ING: cocoa nibs

Reviewed Autumn 2010


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