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Chili Pumpkin

by Escazú
Info Details
Country USA   
Type Flavored   (Pumpkin Seeds, Guajillo; 74%)
Strain Blend   (Carenero; Ocumare; Matina)
Source (Venezuela; Costa Rica)
Flavor Crossover   
Style retro-American      (nearing Mainstream)
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
A stress-buster: for those deep ruminations while, like a dog with a bone, worrying a subject to its concealed, emotional marrow. This offers up quiet crescendos at the core of triumphal joy.
Appearance   4.1 / 5
Color: blushing brown
Surface: Escazú’s cleanest airside yet; bottom studded by pumpkin seeds
Temper: low lumens
Snap: paper-like crinkle
Aroma   8.4 / 10
solid vanilla-chocolate headnote favored by warm stewed tomatoes & toasted nuts -> supple leather ties it all together
Mouthfeel   12.7 / 15
Texture: melee: nut crunch, powder burns, butter skid marks
Melt: equally chaotic; ends in gel
Flavor   44.8 / 50
chocolate smack -> double-dark black (vanilla in molasses) -> mission fig -> squash -> fruits up some pitomba -> heated over mild chili embers, pings out apricots & cranberries -> cocona-tomato sauce -> pepita -> warm pumpkin tapenade
Quality   17.2 / 20
Many dismiss guajillos because of their mild, approachable heat (usually sub-5Gs on the Scoville Index). That means non-interference without altogether eliminating fieriness (though some cancelling effect occurs) as this bar hugs to snug-affection.

Very much a low ‘n slow rider (little in the way of spikes, peaks & dips to the contour), a light rumbling at the core reactor, yet ultimately serene, soothed on by pumpkin seeds expressing their oils which contribute to both Flavor & feel.

A well-configured blend & mix-ins that align nicely & rather precisely.

ING: cocoa mass, sugar, cacáo butter, vanilla, roasted pumpkins seeds, guajillo

Reviewed Autumn 2009

  

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