Info Details
Country Italy   
Type Dark   (70%)
Strain Amazon   (Hybrid)
Source Peru   
Flavor Earthen   
Style Old School      
Doubtful even the Incas would recognize this, so Pizzaro could never reject it prior to executing Atahualpa. Aromatics so wild, raw, & primordial it should taste pre-historic from the earliest Pleistocene era before human existence. No fear, however, since this won’t bite your tongue off – entirely. It brings the flavor, memory, & time of, maybe, the late Pleistocene... like 12,000 years BP.
Appearance   3.8 / 5
Color: not darker but duller than its 100% Apurimac parent, missing that red ‘gene’ & orange pigment
Surface: scruffed
Temper: semi-flat
Snap: excellent; sharp, low frequency
Aroma   7.3 / 10
pure jungle roots, so off-road/off-trail never been reached by humans before, but trampled on by Mastodons; accompanied by a shuddering fear that it may bite the tongue off
Mouthfeel   13 / 15
Texture: beautifully yielding if somewhat gummy
Melt: patient... eventually liquefies
Flavor   41.2 / 50
Domori advertises flowers, caramel, & cream – is he joking? Ever the coyote trickster, yes & no. Jumps out warm cactus-sweetened (agave) caramel -> amaranth grain spike -> then digs down deep into cool jungle roots resembling ginseng, mandrake, leucaena, maca, & unnamed tubers, all mercifully tempered by cane sugar & underlying stalwart chocolate... stays dark & dank for the longest -> a flashing sundog (yellow-type fruits: papaya / banana smoothie) -> goes wet on very light acids (starfruit/guava + schisandra berries) -> meanwhile, back in the jungle – mild wormwood leads to dry white Vermouth in chocolate
Quality   18.1 / 20
Sometimes reality caves to intimidation (& vice-versa). Vertical depth hardly veers much from the mine shaft. Solid roast (by Domori standards) & a profile seemingly a) driven by a conche that really wakes up & shakes out the chocolate liquor & b) modulated enormously by 30% cane sugaring which harmonizes a number of combative forces.


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