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Costa Rica Coto Brus

by Mānoa
Info Details
Country USA   
Type Dark   (72%; Lot 327/11-15)
Strain Blend   (Matina; Catongo; UAF; +)
Source Costa Rica   (Coto Brus)
Flavor Twang   
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
A leather-back "quincipality" -- the beacon atop a black heap
Appearance   3.2 / 5
Color: li'l red-eye 'round the brown pupil
Surface: massive plastic wrapper transfer
Temper: nucleated (via the plastic)
Snap: an erupter
Aroma   8 / 10
lots of toasted grains / starch (rice, oats, manioc) + a golden raisin plopped in the middle (basically grape nuts cereal)
oxidizes wondrously to alight tobacco with sticky quince
Mouthfeel   11.3 / 15
Texture: powder pack
Melt: disaggregated
Flavor   41.8 / 50
caramel-quince (intriguing), rolls together like that, occasionally alternating on each other, shaded in blackwood (Gliricidia madre) -> black mission fig until just bitter black olive -> sluices away on a caustic quinine slurry -> deep leather back
Quality   15.4 / 20
The Coto Brus growing area now hosts a slew of non-native cacáo. The genetic material probably influenced by the Caribbean plantings of the 1970s & 80s. A generalized mix lumped under the classification of Matina with some Trinitario hybrids. In other words, a mishmash. Its relatively high altitude further complicates the situation which proves better for coffee than cocoa.

Nonetheless, a fairly unique opening here in this chocolate by Mānoa, before it settles into a more standard contour for Costa Rica.

This bar in conjunction with a couple others (Felchlin Grand Cru & Nahua 70%) indicates Costa Rica sneaking up the charts… albeit slowly.

INGREDIENTS: cocoa mass, sugar, cocoa butter

Reviewed August 8, 2014

  

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