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Peru 100

by C-AMARO
Info Details
Country Italy   
Type Brut   (100%)
Strain CCN-51   
Source Peru   (San Martin; Juanjui)
Flavor Earthen   
Style Neo-Modern      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
A vampire bar: sucks out all the blood & transfuses the arteries with chocolate.

Ergo this becomes impossible to un-taste.
Appearance   4.7 / 5
Color: dark slate brown
Surface: fine lines scored...
Temper: ... into optic twitters
Snap: Inca strength despite slight grain to the break edge
Aroma   8.5 / 10
deep humus / rich topsoil
Mouthfeel   12.3 / 15
Texture: non-adhesive paste
Melt: more pull than push
Flavor   43.1 / 50
ground cocoa (re: literally the ground) -> good Earth minerals & bitters (a tonic of potassium / magnesium / nitrogen + a little carbon) -> non-chelated hemoglobin -> brief sweet twinkle -> grows vinous as in climbing vines / vegetal action with a side vinaigrette -> raw potato chip -> latent cocoa + grilled brown butter
Quality   16.3 / 20
C-AMARO, no stranger to unsweetened, follows up on its finessed Ecuador 100 with another from neighboring Peru. This less forgiving than that.

Barely bridled; just on this side of the palate, right across from where most just rip the chamber with medieval-level bitterness. Both the sweet twinkle & the chip inflections the redeeming grace to this upper-medium bite Brut.

Reputed to be 'Criollo Chuncho' (hmmm, the fabled Chuncho resided farther south). 8-day fermentation however &, moreover, taste give its genetics away.

One to growl with.

INGREDIENTS: cocoa

Reviewed March 16, 2016

  

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