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Dominican Finca Elvesia

by Dick Taylor
Info Details
Country USA   
Type Dark   (74% cacáo-content; Batch No. 14161)
Strain Hybrid   
Source Dominican Republic   (Samana Penisula; Finca Elvesia)
Flavor Earthen   
Style Industrial      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
A bar seemingly approached with doubt, thus fried & battered, then left to the gods to sort out the compounds.

In this instance they ride over the threshold of a bitter edge.
Appearance   5 / 5
Color: oh-so-soft blushed brown
Surface: among best molding design in the biz & perfectly poured / set
Temper: who pays attention with such intricacy to the mold pattern
Snap: on cue
Aroma   6.3 / 10
another sweet 'n sour pork-grind sandwich (fermentation issues) with tangy bar-b-q sauce + grilled artichoke served on a foam latex cushion
great stuff, if eating in a deli
Mouthfeel   12.9 / 15
Texture: correct
Melt: almost outlasts the Flavor
Flavor   32.1 / 50
charred rubber… cocoa bits laying about, along with petrol byproducts -> black bitter (generously described as black olive) -> creeping acid vainly striving to approximate a bilberry or plum -> resolves instead on bitter acid with faint reminiscences of tangerine & grapefruit (if only) -> runs out bad-rum over, generosity Part II, black fig
Quality   11.4 / 20
Regressive. Aroma cast the dye to this death spiraling chocolate.

Dick Taylor took a quantum leap as of late. But this represents a step back, in league with its other & older Dominican -- La Red. Here they switch properties in favor of Elvesia -- a venerable sprawling grove introduced to the premium scene way back with the Swiss & Felchlin.

This, a strange result for one of the best cacáo sources on the planet. Perhaps just a misfit / mismatch between barsmith & origin. Then again, rookies are known to hit home runs with the D.R.

Frankly, while the dark countenance & orange impression signal tale-tell Elviesia, overall quality suggests other than a single-estate cacáo.

Just an average-prepped seed-lot to start (hammy characteristics), then over roasted (seemingly in the 300ºF range).

INGREDIENTS: cocoa mass, sugar

Reviewed October 22, 2014

  

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