Adsense

Info Details
Country Costa Rica   
Type Dark   (70%)
Strain Blend   
Source Costa Rica   (Alajuela; Bijagua de Upala)
Flavor Spices & Herbs   
Style Mainstream      (flavor wise)
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
1st date chocolate
Appearance   2.6 / 5
Color: pewter purple
Surface: unbeautiful eye sore
Temper: flat opaque
Snap: knuckles down
Aroma   7.9 / 10
a bit dormant
leather 'n pencil shavings
malted cocoa with a light spray of floral cologne (nice), glavanizes spice candy FX
Mouthfeel   10.7 / 15
Texture: powdered splinters (compliments of added cocoa powder)
Melt: discom-glob-ulated
Flavor   45.2 / 50
spice FXs lead off -> drills into sweet jujube -> dried brown fruits (dates, mulberries, figs) -> breadfruit -> brown cake, backed in thin wood bark -> warming spices return (a soda's worth of sassafras, kola, clove, & vanilla) -> cocoa syrup
Quality   16.4 / 20
Significant upgrade from Nahua's 90%. Sure, the added sugar differentiates the two. But incredibly sweet, even at 70%.

Sugar acts as boosterware & thereby practically takes this cacáo out of its Central American roots & places more in an orbit around some better African cocoa (particularly the jujube & kola inflections).

The overall profile colored beyond the delicate tags gleaned in Felchlin's rendition of this cacáo origin because Nahua pulls from different groves.

Sound structure notwithstanding a rather ramshackle Texture which, along with Appearance, costs this bar several rating points to ancillaries.

INGREDIENTS: cacao, sugar, cocoa powder, cocoa butter

Reviewed August 7, 2014

  

Pin It on Pinterest