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Jamaica Bean

by Oakland
Info Details
Country USA   
Type Beans   
Strain Hybrid   
Source Jamaica   (St. Mary's Parish; Islington)
Flavor Crossover   
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
The cacáo Bromans (re: growers) in St. Mary’s Parish Jamaica who cultivate these trees there are big bout yah... large & in charge... deserving supreme status
Appearance   4.8 / 5
Color: from a distance, blue-grey gun-smoke to the shells (almost slaty) / up-close add russet / magenta; underneath the unhusked beans inhere a rather uniform brown
Surface: oblong & relatively flat; medium to medium-large
Temper: nicely polished
Snap: parched dry (~5% moisture territory)
Aroma   7.2 / 10
a little ‘renk’ (Jamaican for foul-smelling / raw smelling): heavy polymers, acetic acid (think vinegar), & isopropyl alcohol -> pinecones provide some uplift -> unpeeled banana-rum flares up; smells just short on the ferment cycle
Mouthfeel   12.6 / 15
Texture: foreshadowed in the Snap: crunchy & crisp
Melt: pretty even meal
Flavor   46.4 / 50
Blue Mt coffee -> white flash from lychee-like guineps & juniper berry -> light topsoil plows over bitter almond & brazil nut -> acrid limestone which hangs around for the remainder -> smoked salt-fish mixed wiith grain (dasheen / Xanthosoma) & ackee -> banana from the Aroma finally pokes thru -> white grape underneath shag + cascarillo bark -> resolves to white rum
Quality   19.1 / 20
True to character & the origin. Pretty fruitful of low chocolate quotient (somewhat expected from an unroasted cocoa) yet well-contained in its bitterness.

The growers in St. Mary’s Parish like Chamba Lloyd Scott & Steve Belnaviz know their beans of some considerable genes. Cunningly husbanded, giving ‘em the old-skool treatments with tender ferment laid out in the sun-drier, & then what could pass for a foot-massage on these beans' polished skins.

Nice.

ING: cocoa bean

Reviewed July 2011

  

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