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Mora Mora

by Malagasy
Info Details
Country Madagascar   
Type Dark   (73%)
Strain Hybrid   (some Criollo)
Source Madagascar   
Flavor Crossover   
Style New School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Mora-Mora in the local Madagascar dialect of Malagasy (belonging to the Malayo-Polynesian language family) roughly translates 'easy mon, aloha'. This bar delivers itself serenely yet forcibly, pulling off intense poise. A chameleon displaying multiple sensory paradoxes & flashing dichotomies, creating a tang-earth bang.
Appearance   4.6 / 5
handsome
Color: relaxed natural brown
Surface: solid, almost steel plated
Temper: soft shine
Snap: clicks clean
Aroma   8.1 / 10
sharp punch from across the room: persimmon 'n cream blanketed in cocoa peony, cinnamon & huge column of smoked creosote
Mouthfeel   11.9 / 15
Texture: dried... requires some encouragement 'til...
Melt: ... liquified
Flavor   44.3 / 50
Xerox aroma on the tongue & more: pink cream blast (strawberry / red currant) -> basal cocoa pinewood -> acrid-acid moment mutates brief pecan, setting up quiet cream w/ medium chocolate bang -> goes into 3-D format: per-cinnamon (persimmon / cinnamon) -> tobacco smoking brown fruits (mulberry, fig, tamarind) -> unexpected pineapple / lychee clearance -> finishes tobacco anise
Quality   17.7 / 20
Easy to smell the long ferment & deep roast, let alone taste them. Seemingly lots of Amazon germplasm in this 'Criollo'; shades of Claudio Corallo... dehydrated. Several studies in contrast: quick / patient evolution with high / low, heavy / light, dry /wet, tall / small, & throughout all - poised flavors. Given its track record & gross disparity between this bar & its label mate Sambirano, Malagasy may have just struck dumb luck. But for this year's Mora-Mora at least, they've hit on winnning numbers.

  

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