Venezuela Ocumare

by Woodblock
Info Details
Country USA   
Type Brut   (70%; Batch #110)
Strain Ocumare   (Criollo group)
Source Venezuela   (Ocumare de la Costa Valley)
Flavor Earthen   
Style Rustic      
In this beautifully mixed-upside down inside-out topsy-turvy world -- where boy (formerly girl who enjoyed being called ‘tomBOY’) meets girl (formerly boy born not in the wrong body, just with the wrong body parts) share their gender reassignments, fall in love & get married -- here’s a piece (an identical twin no less if anyone can figure that out) who strays about as straight as it comes.

Huh? All a little contorted, ay?

Forget eating your vegetables, just take your hormones. And no worries: switching back is twice as easy.
Appearance   3.7 / 5
Color: Ocu-rouge
Surface: unblemished face save for release mark the size of Lake Maracaibo; pimples & dimples on the back
Temper: softly glistens
Snap: shows some internal bloom & pinholes
Aroma   7.9 / 10
wet chestnut-horse tail with a li'l bit of what shi... er, sits behind (sorry, dem da facts, ma'am) until a faint whiff of those Ocumare reds roll in + a surprising pine / bromeliad (pineapple -- the sign of a newer hybrid)
Mouthfeel   11.8 / 15
Texture: gum & putty
Melt: protracted
Flavor   41 / 50
brownie bite edging on bitter -> straddles this divide & maintains poise thru a backdrop of sandstone (signaling some astringency) for the entire length.... culminates on the insides of a green banana peel
Quality   14.2 / 20
Overly plain 'n simple for the varietal. Relentless & relatively undifferentiated.

A re-apparition of sorts of the early Coppeneur take on Ocumare.

Rough roast singes off some of the flavor tags (sacrifices even the archetypal Ocumare vanilla & caramel, let alone the red berry tangs) & tough conche gums up the works while seemingly an inordinate amount of husks, or traces thereof, disfigure the profile some.

Still, the valor of Ocumare rests in its power to hold up pretty well under the circumstances.

INGREDIENTS: cocoa mass, sugar

Reviewed September 11, 2013


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