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Info Details
Country USA   
Type Flavored   (Espresso; 63%)
Strain Blend   
Source
Flavor Crossover   
Style Neo-Modern      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Sly & coy as the oft-inscrutible Mr. Patric himself.
Appearance   4.8 / 5
Color: well, deep mocha
Surface: perfect front & even the triple-swirl pattern on the airside looks designer-sequenced
Temper: neutral
Snap: good plunk
Aroma   9.1 / 10
beautiful balance: cocoa leather / coffee spice
Mouthfeel   11 / 15
Texture: addling
Melt: separation anxiety
Flavor   44.9 / 50
pulls a shot of espresso right off, drawing long prolonged arabica -> spice tingle -> ever so gradually sugar & cocoa butter support from the sides & underneath, leaving the upper pal (for Palate) to coffee... holds this track for some countless length -> approaching the close & peak chocolate hits with fruit processing at the corners, followed by a coffee backsplash -> slow dissolve into true mocha
Quality   17.2 / 20
Dramatic (Texture included). Another clarion bar from Patric.

Tremendous lateral movement producing a vertical upsurge. A progression that could’ve been left for dead at the midpoint, floundering in a mocha of just coffee, sugar & White Choc (in the guise of cream) whence its fat feels embalmed in sweetness. Unexpectedly resuscitated, the initially meek cacáo-blend finally asserts its influence.

Different base from Patric’s Signature 70% & its DM because the bean mix differs. Probably a reduced bean-count here versus those 4-bean blends, as well as an increase in the added cocoa butter pad. And yet that fruited crescendo recalls the blues in the 70%.

Patric is nothing if not precise. Even so, the cacáo-content could stand a few more percentage points to quell that middle sugar glee. Might the label have been ambushed by café properties? With an espresso roast, coffee complexity usually swaps out for its own cocoa-body derived from Mailliard reactions in the heat. It also can increase underlying sweetness in the coffee berry.

A fab finish, however, so it’s really no matter.

ING: cocoa mass, sugar, cacáo butter, espresso beans

Reviewed August 17, 2011

  

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