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CRU UDZUNGWA
Prototype Bar
Production Bar

by Original Beans
Info Details
Country Netherlands   (via Switzerland)
Type Dark   (70% cacáo-content)
Strain Blend   
Source Tanzania   (Udzungwa)
Flavor Fruits & Flowers   (x Naked)
Style Classic      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
The following review features 2 bars -- a Prototype from Spring '16 and Production version over the Winter '16-'17 -- of Original Beans' Cru Udzungwa. The overall rating applies to the Production bar only.

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In Africa Original Beans (OB) likes mountain redoubts. Witness their prior Virunga.

So for an encore the label chooses another -- Udzungwa -- thanks to local handlers Kokoa Kamili in the southwest shadow of Domori's Morogoro.

They're at it again -- saving the world from itself by building a sanctuary for endangered elephants to co-exist near cacáo now that poachers & farmers encroach on wildlife. When will this band ever learn that mankind is a bunch of breeders who spew enough waste that without the likes of OB-Kamili this blue planet would be just a swirling toilet.

The secret weapon in their latest campaign: bee hives! Turns out the gentle giants are scared of the tiny stingers so they stray away from farmland into the safer confines of their natural habitat.



Appearance   3.3 / 5
Color: obscure
Surface: trampled on
Temper: fuzzy
Snap: poink snug
Aroma   7.6 / 10
Prototype Bar
cocoa dust of a near-candy quality but also somewhat gamey primates too that harkens to Hershey's lipolysis, including an herbal ass note

Production Bar
a chocolate swamp
for anyone looking to rut, look no farther... a sweaty mix in the company of rhinos, hippos & buffalos
allow it to air & their hides turn to leather
Mouthfeel   13.2 / 15
Texture: Prototype Bar: upper midweight...
Production Bar: nitty gritty
Melt: Prototype Bar:... hence medium-long
Production Bar:
outlasts itself
Flavor   45.4 / 50
Prototype Bar
drops down instant cocoa & just as rapidly picks up a fruit acid (baobab)... holds these parallel tracks with some sisal 'n muhuhu in the background (what the makers dub 'hay' in the liner notes)... -> nut whisper -> ripens at the tail to cherry cordial in a nod that harkens back to one of the 1st single-origin bars ever from Tanzania -- Pralus' -> out on dusky 'cocoa-lactose' (re: 'toffee' according to Original Beans; ok)

Production Bar
rice crispies (both in Texture and Taste) -> mulling spices (centered around brown sugar) -> vanilla -> rising fruit-stream that burbles from light to dark hues, supportive Earthen werks contain it -> subtle but deep licorice vein (exceptional)... call it a vanilla-licorice brittle -> kumquat blossoms (whew) -> black toffee aft-FXs to live up to the promises in the liner notes
Quality   17.8 / 20
Prototype Bar
A good pickup even if 'Cru' blandishes its status.

Publicly classified as 'Trinitario' (re: a li'l bit o' this, a li'l bit o' dat / a li'l here, a li'l there / add salt 'n pepper & voila, it's 'Trinitario').

Whatever its pedigree, quite the fruit vibrator in keeping with Kamila's recent harvests. Slight bitter, moderate acidity, & a speck of dirt or two (+ some lactic acid leftovers), though generally clean as reflected in the virtually stringent-free finish which leaves a simple lingering, even enduring, cocoa aft-taste.

Sound all-around symmetry to defy its mere 16-hour conche. Added cocoa butter pad serves admirably in developing such.

Production Bar
Manifold stack. The verticals on this flavor array span the depths & the heights.

Nibs tossed in the mix to approximate a coarse grind + raw cane alter the outcome... the latter especially colors the contours here.

All the good people at OB & their manufacturer Felchlin really put these seeds in the cross-hairs of the flavor matrix to broaden its potential. A bit of an overall dark pall despite its sweetness but full & expansive at that.

Indeed, about as brut as a 70% gets.

INGREDIENTS: cocoa mass, sugar, cocoa butter

Prototype Reviewed May 11, 2016
Production Reviewed December 30, 2016

  

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