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Info Details
Country Netherlands   (via Switzerland)
Type Brut   
Strain Amazon   
Source Peru   (Cuzco)
Flavor Earthen   (x Fruits/Flowers [the latter])
Style Old School      (flavor-wise)
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Booms the senses.

A bar that machos up, & comes with a testo load. Its single mission: seek & destroy.

So sit down when taking it or be prepared to take a standing 8-count upon getting up.

Appearance   4.1 / 5
Color: graphite
Surface: flush
Temper: receding
Snap: tight; tense
Aroma   7.9 / 10
hidden in the valley, deep in the woods, a riparian flint stick bordering on lactose stink (cheese funk)
opens up generously to powdered flowers + juicy fruit (rare for unsweetened)
Mouthfeel   14 / 15
Texture: voluminous ala Nicki & Kim's cheeks
Melt: sclerotic scrotox
Flavor   44.3 / 50
nice li'l mallow head in butter -> nuts -> grousing minerals + bitters -> aromal florals compete with those acerbic compounds -> olive-artichoke tapenade (excellent in its own way) -> thin dried persimmon + an infra-sense jujube -> subterranean malted-cocoa -> flash fudge -> walnut brownie
Quality   16.4 / 20
The first recorded contact of Europeans with South American cacáo occurred on lands inhabited by the Chuncho along the Rio Ucayali. Even today, true native cacáo here is often referred to as ‘Cacáo Chuncho’ to distinguish it from varieties introduced more recently.

On what basis this bears the proud name of Chuncho remains about as hazy as the people nowadays themselves & the cacáo associated with them.

The safe play lists it as several varietals pooled together. The more daring claim it as a homoegeneous single-seed. Stéphane Bonnat wisely chose just to allay rumors by calling his bar simply Cusco. For more discussion on this topic, visit Shattell's Chuncho and Ucayali by Letterpress.

This bar here by Original Beans roams far from the friendliest 100 -- Chuncho or otherwise. But grows kinder with each successive nosh according to one's expanding threshold.

Pronounced but tolerable bitterness kept largely in check by some fat cocoa lipid content.

Beginners beware: a tonic for the jaded.

INGREDIENTS: cocoa mass

Reviewed January 16, 2017

  

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