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Java w/ Coffee /Cinnamon

by Coppeneur
Info Details
Country Germany   
Type Flavored   (Coffee; Cinnamon; Dark-Milk 52%)
Strain Java   (some Criollo)
Source Indonesia   
Flavor Crossover   (Earthen x Spices/Herbs)
Style New School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
'A compelling global narrative'. No, lose those canned Ivy League bromides... OK, a sly Chocolate Globetrotter with as many tricks as Meadowlark Lemon.

American cacáo transplanted to Indonesia with its resident Asian tea-tone; Arabic coffee; + native cinnamon; & a Euro dairy farm... all roll up into this trans-world beast.
Appearance   5 / 5
centerfold pin-up playin hard on the eyes... just too good
Color: suntanned pink-cinnamon
Surface: virgin
Temper: glinting matte
Snap: (feels criminal to break this beauty bar apart) lyrical; fine-sanded edge
Aroma   7.9 / 10
aromatic freak: smoked-saddle & banana-buttermilk - a little short & recessive; ground coffee + cinnamon only on the rubdown & then only w/in a low-volume mix
Mouthfeel   13.1 / 15
Texture: skin-soft & tooth-friendly; mid to lightweight
Melt: disaggregated then flows together rather rapidly; another complete evacuation (Coppeneur now among the cleanest in the business)
Flavor   46.9 / 50
opens up ORANGE pekoe -> buttermilk chocolate -> Salawesi Toraja coffee bean (wood + wild butter caramel) -> smoked woods fuming then infusing a soft Gouda cheese-like chocolate (savory uplift) -> diaphanous cinnamon rippling at the very edge in the deep recesses -> fades on lemon mocha; more Gouda in the aft-length
Quality   18.6 / 20
Coppeneur usually wields an awkwardly heavy-hand in their Flavored Bar Dept. Here just the opposite occurs: deft touch right from the orange start & practically every aspect from then on-point, generating incredible valance among elements. Short but rich evolution w/ reverberating after-tastes. Cheese factor may sound objectionable but adds both depth & heretofore un-encountered range quite different from the sour milk chocolate popularized by Hershey's, though probably employing the same lipase enzyme process. The difference here being the net effect it has on the mechanically-dried cacáo beans from Java for that smoked-Gouda result.

Finally, some may consider cinnamon at a slight disequilibrium, that it's only felt & sensed at the lower frequencies rather than more manifestly tasted, yet it warmly influences the backlit set thru its heat, galvanizing that sublime finish to glow in the memory cells.

  

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