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Info Details
Country Germany   
Type Semi-Dark   (72%)
Strain Hybrid   (incl Criollo presence)
Source Jamaica   
Flavor Earthen   (Fruits/Flowers backing)
Style New School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Coppeneur's stock continues to rise. The archetypal Jamaican bar. Shimmering contrast of night & day pastels, deceptively increases depth on an origin that rarely has any... meshing well into the pleasure-zone & sending taste buds on a permanent chocolate vacation.
Appearance   5 / 5
Color: browner than most Coppeneurs, w/ festive orange too
Surface: none better
Temper: glints
Snap: plinks right off; fine cleave
Aroma   9 / 10
sensationally light juniper chocolate-coral beautifies some sticky sweetsop; bolder underbelly of smoked almond & cedar woods
Mouthfeel   12.8 / 15
Texture: good weight
Melt: well-syncopated
Flavor   45.1 / 50
flash caramel -> quasi Milk-Chocolate -> dasheen -> sweetsop (apple custard) -> canned peach -> blanched almond / cedar effacing the sweetness & insinuates a foggy bottom w/ slightly inky / carob-like quill -> rum cocoa-cola; more almond w/ juniper pine, in the after-math
Quality   18.6 / 20
Nicely impressionistic & taste very site-specific. The only downside: a bit trim & diaphanous, leaving little imprint or reverberation - a characteristic more of this denomination ( Jamaica) than anything due to the manufacturer; for Coppeneur is currently doing some of the most biomechanically active work (seed selection / processing) on the planet. Gone are the days when they Pralus'd (i.e., scorch roasted) everything. Now each strain is carefully identified then measured before calibrating the processing - a custodial research chain in which their database & lexicon have grown exponentially, making Oliver Coppeneur & his partner Georg Bernardini the sequoia-superdudes in the field of sheltering cacáo. Astonishing; they've taken their game to a level the competition will soon fear... or ignore at their own peril. CBS ~3:5:3

  

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