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Info Details
Country Italy   
Type Semi-Dark   (70%)
Strain Rio Caribe   
Source Venezuela   
Flavor Naked   
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Harkening back to the day when the strain Rio Caribe used to be called historically Carúpano (name of the region where it's grown in eastern Venezuela). Domori does old-school & bakes up some fresh chocolate in a wood-burning oven.
Appearance   4.7 / 5
Color: hot color: deep brown w/ fire-engine red
Surface: burnished
Temper: flashes
Snap: crackles
Aroma   7.7 / 10
chlorphyll & cheese atop depth charges of big wood in embers, mulch undergrowth, nuts
Mouthfeel   12.4 / 15
Texture: medium bodied
Melt: elastic
Flavor   45.1 / 50
burns-in carmelized sugar -> roasted mahogany (the through-line) sparks simple chocolate (also covering a lot of acreage) -> rising breadfruit + papaya -> greens up an herbal high -> charcoal flints -> brazil nut dipped in vanilla (though none added) -> a series of fantastically soft shooting plumes, like solar flares, of chestnut, cut by light black pepper -> drifts off decaf mocha caramel
Quality   18.6 / 20
By Domori’s standards, a lot of post-ferment/drying. What’s a dark-toned bean to begin with (Rio Caribe), goes darker still from an evident roast, & practically every acid rolls off in tempering if any were left after considerable conching. All results in a rather plain & simple - what some might critique as planar - chocolate beauty.

  

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